I bet, at some point in your life, you’ve wondered what the deal with pineapple is.
I mean, it looks like…I’m not sure what it looks like but it definitely doesn’t resemble the average fruit. Or any fruit for that matter.
It’s more sophisticated than your run-of-the-mill orange. Less disposable than a handful of grapes. More thought-provoking than a what-you-see-is-what-you-get banana.
It’s a complex fruit and as such, it’s earned my respect and admiration.
Pineapples’ complexity extends way beyond that of the average fruit; instead of the round shape and smooth skin favored by many a pear, plum and apple, pineapple has an oblong shape with a spiky, texture-y skin and intense leaves shooting out of the top.
Unlike many fruits, you can’t just dive into a pineapple mouth-first but rather have to coerce the edible delectable parts of the fruit out from beneath their protective shell. And lest you think this sounds too high maintenance, I assure you the prep work is well worth the effort because pineapple is a standout not only in terms of taste but also with regard to nutrition.
I’ve always had a strange affinity for pineapple.
Or maybe just since high school when my French class watched Telefrançais and I found myself inexplicably transfixed by Ananas, the walking, talking pineapple.
So yeah, pineapple.
And since you don’t really need me to tell you convince you of its powers of taste bud persuasion, I’ll just tell you why it’s nutritionally-virtuous. And then tell you how to use it (hint: in the form of a baked good that begins in ‘m’ and ends in ‘uffins.’)
Pineapple’s super good for you for a number of reasons…
- It’s a wealth of immune system-supporting antioxidant vitamin C, which is of mucho importance for warding off colds during this all-too-potent germ season
- It has anti-inflammatory properties thanks to bromelain, which helps reduce swelling in conditions like gout, arthritis, sore throat and sinusitis
- It can expedite the repair of tissue damaged from general surgery, diabetic ulcers and injuries
- It reduces blood clotting and aids in removing plaque from arterial walls
- It can be used in treatment of everything from throat infections and bronchitis to anemia and arteriosclerosis
And now that we got that little health download out of the way, onto the fun stuff!
And by fun stuff, I mean food.
Food of the muffin variety, to be precise.
- 2 cups whole wheat flour
- 1/2 cup turbinado sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 can crushed pineapple (soaked in water or juice, not syrup)
- 1 egg, beaten
- 3/4 cup milk (I used almond)
- 1/4 cup butter, melted
- 1/4 cup butter, melted
- 1/2 teaspoon ground cinnamon
- 1/3 cup packed brown sugar
- 1/2 cup whole wheat flour
Preheat oven to 375.
Mix dry batter ingredients in one bowl. Mix wet batter ingredients in another bowl. Make a little dent in the center of the dry bowl and pour the contents of the wet bowl into the dry. Mix, mix, mix.
Mix streusel ingredients in yet another bowl.
Spoon batter into a lined or greased muffin tin (I used an ice cream scoop and it was oh-so magically helpful). Sprinkle streusel mixture over the tops of the muffins, then pop ‘em in the oven. For about 20 – 25 minutes. Or whenever you can stab them with a knife and the knife comes out clean and not all ooey-gooey.
Typically, using whole wheat flour instead of traditional (and nutritionally-bereft) white flour has the unfortunate side effect of making muffins dry however, the pineapple saturation quotient is so high that it mitigates any attempts on behalf of the whole wheat flour to deplete this muffin of its moisture.
And so, these muffins are WINNERS in my book. And in my tummy. I like them because they’re sufficiently texture-y and flavor-y, without being overwhelmingly pineapple-y. There’s just enough going on to make you squeal with delight. And possibly yearn for a trip to a tropical oasis.
Do you like pineapple? How do you like to eat it? Would you ever wear one?