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Reviewed: Jul. 20, 2007

I made this recipe exactly how it was published and it smelled and tasted a little strange. I don't think the pineapple mixed well with the other parts. Other than that they were ok

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texchef


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Reviewed: Feb. 7, 2007

Very weird...texture wise...were exteremly tough. Maybe something I did wrong...though I did follow the recipe as it is

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I played with this recipe a bit to suit me, but they came out tasting pretty decent. I used skim milk instead of coconut and upped the extract to a full teaspoon to try to balance that, I used upwards of 1/2 teaspoon I'd say of fresh grated nutmeg, used about 12 ounces of pineapple, and used brown sugar instead of white because I just like brown sugar. My muffins looked gorgeous in the oven, but then fell flat once I pulled them out. They were browned on top but kind of raw on the inside, too. I don't know if that will fix itself overnight, but the flavor isn't bad. It's a bunch of mild flavors coming at you, but they don't all hit you at once...they're nice. I think I'll like them more if they firm up and aren't so soggy. Dates would be AMAZING in here.

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FRAMBUESA

	Cooking Level: Expert
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Reviewed: Jun. 6, 2005

We loved these! I used whole wheat pastry flour and turbinado sugar instead. The second time I made it, I added dark sweet cherries, and it was even better. I had to use vanilla extract, so I added some unsweetened coconut flakes too. I'm sure I'll make these again. Since these don't rise much, just fill the batter all the way to the top for a perfect muffin. I also took the suggestion of cooking the oatmeal in pineapple juice. Thanks!

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ROOTSDAUGHTER


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Reviewed: Jun. 2, 2003

These muffins are great! I modified them by doing half wheat, half white flour and adding a dash of cinnamon. I also used three bananas and most of a 20 oz can of pineapple, because the point of making this recipe was to use them up. One modification I highly recommend is using the drained off pineapple juice for cooking the oatmeal, it adds natural sweetness and gives it a kick. The muffins needed to cook for longer than indicated, closer to 35 or 40 minutes.

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NICEGIRL512

	Cooking Level: Expert Home Town: Austin, Texas, USA
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Reviewed: Mar. 19, 2003

Moist but totally bland

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CORINACOOKS


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Reviewed: Aug. 29, 2002

Good flavor after spreading some pineapple cream cheese on top. Stuck to the liners and did not rise. I also added in a little coconut.

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Renee

	Cooking Level: Expert Home Town: Kilgore, Texas, USA Living In: Zimmerman, Minnesota, USA
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Reviewed: Aug. 29, 2002

Very, very moist, although they didn't rise very high (I suspect the acid in the pineapple inhibited the action of the chemical leavening). I added 1/4 cup of grated coconut. Everyone loved them!

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