Ingredients
3/4 cup All Purpose Flour
1/2 cup Whole Wheat Flour
1/4 cup Sugar
1/2 tablespoon Baking Powder
1/8 teaspoon Salt
1/2 cup Fresh Pineapple, cut into small pieces
1 cup Canned Pineapple, with juice, crushed or small pieces
1 head Egg, beaten well
2/3 cup Milk, Lo-fat
1/2 cup Margarine or Butter, Melted
1/4 teaspoon Cinnamon
1/4 cup Brown Sugar
Preparation
Preheat oven to 350 degrees. Place paper liners in muffin pans or grease then flour them.
Stir together all flours (except 1/4 cup of the all purpose flour), white sugar, baking powder and salt. Pour in 1/4 cup of the canned pineapple juice, egg, milk, and 1/4 cup of the melted butter. Using a hand mixer, mix until well blended.
In a separate bowl, mix together the cinnamon, brown sugar, and the remaining flour and melted butter.
Add the fresh pineapple to the bowl of muffin mix with a spatula.
Spoon the muffin batter into the muffin pan to about a 3/4 full. Spoon cinnamon mixture in a swirl on top of the muffin batter, then spoon the canned pineapple on top.
Bake 30 to 35 minutes until done.
