Skip to main content
logo
Food Advertising by

Pineapple Oat and Date Muffins


A healthy and delicious morning or tea treat  ........ Pineapple oat and date muffins.  Taste great especially fresh from the oven!






Not too sweet warm muffins accompanied by a piping hot cup of Kopi-O ........ Mmmm

Recipe for Pineapple oat and date muffins

Ingredients
  • 4 oz plain flour
  • 90 gm quick cooking oats
  • 1 cup soymilk (you can use milk)
  • 2 Tbsp lemon juice
  • 3.1/2 oz brown sugar
  • 1/4 cup canola oil (or melted butter)
  • 1 egg
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp vanilla
  • 60 gm dried pineapple, chopped
  • 60 gm dates, chopped
  • A pinch of  salt
Method
  1. Mix oats with soymilk and lemon juice and let it rest for about 2 hours.
  2. Sift the flour with the baking powder, baking soda and salt. mix well.
  3. Add in the brown sugar and mix thoroughly.
  4. Add in the egg and oil into the oat mixture, mix till well combined.
  5. Make a well in the centre of the flour mixture and pour in the oat mixture. 
  6. Add in the chopped pineapple and dates, mix till just combined and do not overmix.
  7. Spoon into muffin cups.
  8. Bake in preheated oven @ 220 degC for about 20 to 25 mins. till lightly brown.  Insert a skewer and when it comes out clean, remove them from the oven.
  9. Serve warm.

Comments

  1. Wow....this looks really good....so moist and so full of wholesome goodness there. I'm going to join you for tea time. I'm sure I can eat 2 :P

    ReplyDelete
  2. Yes, Mary, they're moist and wholesome. Didn't have to warm up the next day, stays moist.

    ReplyDelete
  3. What a fruity combo muffin! Love the sound of it. More butter please, mdm!

    ReplyDelete
  4. I would love biting into the dates! Looks so good!

    ReplyDelete
  5. Love the fruits chunks in your muffins... I am sure it tasted very delicious like your muffin cups said:D

    ReplyDelete
  6. Cheah, that is a really healthy muffin :)) moist and delish looking too. Thanks for sharing the recipe with us.

    ReplyDelete
  7. I will have some of that during my afternoon tea. Nice big chunks. I love it.

    ReplyDelete
  8. Those muffins look so moist and delicious! I love your muffin cups too.

    ReplyDelete
  9. Looks mouth watering.. can imagine the dates taste on the oats muffin.. great!

    ReplyDelete
  10. Cheah..this is a healthy muffin ! Great combo and thanks for sharing the recipe. I like it moist :)))

    ReplyDelete
  11. Dear Friends
    Thanks for your all your kind words of encouragement. Yes, they taste great, wholesome, you take 2 for breakfast and can last you till lunch!

    ReplyDelete
  12. Will this recipe work using fresh pineapple instead of dried?

    ReplyDelete
    Replies
    1. I think using canned ones will be nicer but drain off the syrup first. Sometimes fresh ones can be sour. Hope this helps.

      Delete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Almond Butter Cake ~ 杏仁牛油蛋糕

This is a delicious, moist, old-fashioned butter cake full of almondy flavour.  It looks pretty with the almond flaky top, certainly a crowd pleaser.   This cake is best consumed on the day it's freshly baked because of the crunchy nutty top but leftovers can still be kept chilled and reheated before serving.








Almond Butter Cake ~ 杏仁牛油蛋糕   (adapted from 'here')

Ingredients

250 gm butter100 gm caster sugar4 eggs150 gm self-raising flour75 gm plain flour90 gm almond mealAlmond flakes to garnishMethod Sift self-raising flour and plain flour together.  Set aside.Beat butter and sugar till light and creamy.Add eggs one at a time, mix well.Add in the flour, mix well, followed by the almond meal.   Mix till  just combined.Scoop batter into a lined 9 x 5 inch loaf pan.Sprinkle almond flakes on top.Bake @ 170 deg.C for  40 to 45 mins.  Test with a skewer till it comes out clean.Let cool in pan for about 15 mins. before unmoulding and letting it cool completely on a wire rack.





Pandan Angku Kuih ~ 班兰叶龟糕

I've never thought of making Angku Kuih or Red Tortoise Cake simply because it's so readily available in my daily market place.  But there have been so many posts of this traditional kuih by my fellow food bloggers and  they look so cute and beautiful that I just cannot resist the temptation of not trying my hands at it.

I must admit that making this kuih can be rather tedious and the amount of work can really make your head spin.  But if you prepare the mung bean filling a day ahead, then it does help to lighten your work quite a fair bit.  For all the  effort, these Pandan Angku Kuih came out beautifully.  To see how the kuih will be like the next day, I kept some in a container at room temperature.  To my surprise the skin of the kuih stayed soft till late the next day.  I didn't have to steam them again.  All I can say is that my efforts paid off handsomely and I'm so pleased.  Now, I've no qualms  experimenting this Angku Kuih with different flavours :)














Recip…

Country style steam chicken

This is one simple recipe of  steamed chicken dish which I'm sure many bloggers have blogged before.  Tasty yet easy and quick to prepare, this dish pairs very well with steamy hot white rice.