Pineapple-sage muffins

Pineapple sage in herb spiral

Pineapple sage in herb spiral

Ingredients: 220 self-raising flour,  ½ tsp bicarbonate of soda, ¼ – ½ cup vegetable oil, ¾ cup milk, ½ cup caster sugar, 1 egg (lightly beaten), 1tsp vanilla essence, 125g chopped pineapple, 2 Tbsp chopped pineapple-sage leaves (young leaves are best), 1 Tbsp chopped pineapple-sage flowers.

Preheat oven to 180 C. Grease a 12-cup muffin pan or line with paper muffin cups. Mix all dry ingredients in a bowl. Mix all wet ingredients in a separate bowl and add to dry ingredients. Mix until just combined. Spoon evenly into prepared muffin pans. sprinkle almond flakes or other nuts/seeds on top. Bake for 15 to 20 minutes or until golden. Allow to cool before serving. Store in an airtight container.

Pineapple-sage muffins with almonds

Pineapple-sage muffins with almonds


Pineapple sage muffin, cut in half, showing the herb


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s