Pineapple Breakfast Muffins

I had some crushed pineapple left over from my pineapple & ham pizza, so I thought I would throw it into some muffins for a tasty, quick morning snack.   If you don't like pineapple, you could always substitute in your favorite fruit.  These muffins are incredibly light and moist! They go just perfect with your morning coffee!

These muffins are very light and delicately textured.

Pineapple Breakfast Muffins

2 c. all-purpose flour
3 tsp. baking powder
1/2 tsp. salt
1/2 c. sugar
1 c. milk
4 T. melted butter
1 egg
3/4 c. crushed pineapple

Preheat oven to 400 degrees. Line muffin tin with paper liners or generously grease.  Combine all dry ingredients; then add milk, butter, egg and crushed pineapple. Stir until combined.  Batter will be lumpy.  Fill muffin tins until 2/3 full.  Bake about 15-20 minutes or until delicately browned on top.  Serve hot with butter if desired.  Makes 12 average-sized muffins.

Substitute the pineapple with your favorite fruit if desired.