Mmmmm, muffins! Hot, fragrant muffins on a lovely spring morning!
Texas Pepper Jelly’s Peppy Pineapple Muffins will be a bit of a surprise; in fact, they’ll be a BIG surprise, and it’s a tasty, wonderful surprise.
We’re having some in the morning.
- 1/2 cup butter
- 1 1/2 cups sugar (I use Splenda)
- 2 beaten eggs
- 1 tsp. vanilla
- 1 large can crushed pineapple, drained
- 1/2 cup Pineapple Habanero Texas Pepper Jelly
- 2 1/2 cups flour
- 2 1/2 tsp. baking powder
- 1/2 tsp. salt
What to do:
Preheat oven to 350°.
Cream the butter and sugar together, and add eggs, vanilla, pineapple, and pepper jelly. Blend well.
Add the dry ingredients and mix thoroughly. Bake in greased muffin pan or in cupcake papers for about 18 minutes.
Serve immediately. Set out some Texas Pepper Jelly to spread on the muffins, although they’re delish with butter, too. Honey is also great with these muffins. Softened cream cheese, however, is what my husband likes best of all on them.
If there are any left over, we put them in a freezer bag and leave them on the counter for snacking. If there are still a couple left at the end of the day, we put the freezer bag in the freezer. They “keep” really well for a month or so, and a quick microwave will put a fresh-tasting muffin on your plate even after the original feast is over.