Brown Butter Pineapple Corn Muffins

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2 teaspoons butter
2 teaspoons brown sugar
4oz fresh pineapple, diced
1½ cups flour
1½ cups cornmeal
1/3 cup sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
2 eggs
½ cup melted butter
2/3 cup sour cream
2/3 cup milk
Raw sugar (optional)

Pineapple Corn Muffins

Preheat oven to 345F Convection Bake.

Place 2 teaspoons of salted butter in medium heat until softened. Set aside and cool to room temperature.

Sift together all dry ingredients. In separate bowl, mix together eggs, melted butter, sour cream and milk. Add the dry mix into the liquid and stir until incorporated.

Mix in dixed pineapple and allow to stand 5 minutes.

Spoon batter into greased mini muffin cups and bake in the pre-heated oven for 10-12 minutes, until the tops are golden brown. Remove to wire rack. Cool before serving.

*Optional – sprinkle a small amount of raw sugar on top of the muffins immediately before baking.

Makes 12 muffins

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