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Method Prep:20min › Cook:20min › Ready in:40min
Preheat oven to 180 C / Gas 4. Grease 24 muffin cups.
In a large mixing bowl, combine the flour, sugar, butter, milk, eggs, vanilla and 300ml of the reserved pineapple juice; mix well. Spoon over pineapple, filling each cup 2/3 full. Bake in preheated oven for 20-25 minutes or until a skewer comes out clean.
Immediately invert onto wire racks to cool. Place a cherry in the centre of each pineapple ring.
Made these today. Followed the recipe to the letter but the mix ended up like a batter mix, far too much liquid in this recipe. Result is not good, flavours great but consistency much like a jelly rather than sponge. They've set like a panacotta but very dense.
Anyone else experienced the same? - 25 Aug 2012
I also took note of staceywalsh's review and reduced the liquid. great result, even though I used stork with the brown sugar instead of butter!!! Only realised after I melted and mixed and did not have enough light brown sugar to start again.....will not make that mistake again. - 18 May 2014