OOPS! Revised: Pineapple-Mandarin Orange Muffin Recipe

I realized I had some errors in my recipe as I was thinking about them this morning, so I needed to fix the quantity of the juice (b/c I'd forgotten that I had indeed measured it) and forgot to make an edit from the original recipe about the butter in the topping.  Sorry!

C has been asking me all week for muffins, so tonight I aquiesced.  I didn't have any fruit suitable for muffins really--except bananas, and we had just had banana bread, so I was looking for something different.  I had a can of pineapple and a can of mandarin oranges, so I thought I would experiment.  I found a recipe for pineapple muffins, so I adapted it to suit my wishes.  They turned out yummy and moist.  They would have been very easy if I'd had crushed pineapple, but since I didn't, I had to process half of the fruit so there wouldn't be huge chunks in the batter.

2 cups all-purpose flour


1/2 cup white sugar

1 tablespoon baking powder

1/2 teaspoon salt

1/4 t nutmeg
1 (20 oz ounce) can pineapple (in own juices)- half of it and 1/4 cup of the juices processed w/oranges
1 can of mandarin oranges (in light syrup) half of it and 1/4 c of the juices processed w/pineapple
1 egg, beaten

3/4 cup milk

1/4 cup butter, melted


Topping:
1/4 cup butter

1/4 teaspoon ground cinnamon

1/3 cup packed brown sugar

1/2 cup all-purpose flour

Directions

1.Preheat the oven to 375 degrees. Grease and flour muffin pans, or line with paper liners.

2.In a large bowl, stir together 2 cups flour, white sugar, baking powder and salt. Separate and process fruit as necessary. Make a well in the center of the dry ingredients, and pour in the crushed fruit and juice combo, egg, milk, and 1/4 cup melted butter. Mix just until blended.

3.In a separate bowl, stir together the cinnamon, brown sugar, 1/2 cup flour, and 1/4 cup butter to make the topping.

4.Spoon batter into muffin cups, then spoon pineapple and oranges over the batter and sprinkle with the cinnamon topping.

5.Bake for about 30 minutes in the preheated oven, until a toothpick inserted in the crown of the muffin comes out clean. Cool in pans and then remove.  Store in airtight container. 

We loved these.  I took all the extra fruit I had leftover (b/c I had the large cans) and all the extra cinnamon topping and put the topping first in the bottom of mini pans and then sprinkled with fruit. These were like mini strusels--they were good, too.  I  cooked them about 20 minutes along with the full size muffins.