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

Yoghurt Fruitcake

T is the festive season again and the all-time favourite for X'mas is undoubtedly the ubiquitous fruit cake.  This Yoghurt Fruitcake caught my eye when I was browsing through a Food and Travel magazine.  As I've never baked a fruit cake with yoghurt before, I was very eager to try. 

Herbal Jelly ~ Gui Ling Gao

H erbal Jelly ~ Gui Ling Ga o literally translated means 'Tortoise Jelly' is one of my family's favourite desserts.  It's much more economical to prepare this at home for you'll need to fork out between Rm 9 to Rm 11 for a bowl of this cooling dessert in any of those herbal tea outlets.  This soothing jelly, served chilled, is supposed to be able to help reduce our body heat, helps to get rid of toxins and is believed to be good for the skin thus culminating a healthier complexion.

Chocolate and Matcha Chiffon Cake ~ 巧克力抹茶戚风蛋糕

  One of my family's favourite to have for breakfast or tea is the evergreen Chiffon Cake, be it in whatever flavour.   I have posted different flavours of chiffon cakes on my blog and this time I used matcha powder, and chocolate powder mixed with matcha powder not only for flavour but to create some swirl patterns.  As always chiffon cakes are light, airy, soft and most delectable. Chocolate and Matcha Chiffon Cake  ~   巧克力抹茶戚风蛋糕 Ingredients (A) 6 'L' egg yolks 90 gm caster sugar 75 ml milk 75 ml oil 75 gm plain flour 3 Tbsp cornflour a pinch of salt 2.1/4 tsp matcha powder (divided) 1/2 tsp chocolate powder 1/8 tsp vanilla (B) 6 'L' egg whites 65 gm caster sugar Method Sift the plain flour with the cornflour and salt.  Set aside. Whisk the egg yolks with sugar till creamy, add in the oil followed by the milk and mix till well combined.  Add in the sifted flour mixture and mix thoroughly. Divide the batter into 3 portions.  Sift in 1 tsp matcha powder into one por