Pineapple Mimosa Muffins with strawberry jam, delicious little sweet bites created for International Women’s Day — very easy to make.
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 10 Minutes
- Portions: 12 pieces
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Women's Day
Ingredients
- 2 eggs
- 1 packet baking powder
- 1 packet vanillin (vanilla flavoring)
- 2 1/4 cups all-purpose flour (type 0)
- 2/3 cup granulated sugar
- 1/3 cup sunflower seed oil
- 2/3 cup milk
- 1/3 cup pineapple juice
- 3/4 cup strawberry jam
Tools
- 1 Bowl
- 1 Hand mixer
- 1 Muffin tin
- 12 Muffin liners
- 1 Ice cream scoop
Steps
To make the Pineapple Mimosa Muffins with strawberry jam, first beat the eggs with the sugar in a large bowl until the mixture is fairly pale and frothy. Add the pineapple juice, milk and sunflower seed oil. Mix, then add the flour and sifted baking powder. Beat with the hand mixer until you get a smooth batter.
Spoon the batter into the muffin tin lined with paper liners, using a spoon or an ice cream scoop. Fill each cup two-thirds full. Bake in a preheated fan (convection) oven at 356°F for 30 minutes or until fully cooked in the middle. Remove from the oven and let cool.
Cut off the muffin domes and then cut them into small cubes. Fill each muffin with strawberry jam and decorate with the cut muffin pieces to create the mimosa effect.
Repeat for all the muffins. Store them in an airtight container — they will stay soft for another 3-4 days. They are also ideal for freezing.
FAQ (Questions & Answers)
Can I substitute type 0 flour with rice flour?
Certainly, in the same amounts.
