Pineapple, Orange and Ginger Muffins for morning tea with a cup of Twinings Christmas Tea with milk. The tea is in Paragon Bride's Choice china and the muffin is also on a Paragon saucer, pattern name unknown but mark indicates it’s from 1921 to 1933.
I made Pineapple, Orange & Ginger Muffin from Simon and Alison Holst's More Marvellous Muffins, avialable from their website for NZ $13.50 as I had 1/3 can of 425g crushed pineapple leftover after making pizzas on the weekend. I didn't have quite enough for the recipe and had drained the juice so increased the amount of orange juice and crystallised ginger.
I like the flavour, not too sweet and reasonably fruity. Next time I would up the crystallised ginger and put in some ground ginger too. Perhaps it would have tasted more fruity if I'd had the right amount of pineapple but at this amount I can't really taste it.
I wanted to try using the muffin liners which make transportation easier, here's a side shot of unlined (left) and lined (right).
One of the results of using the liners was that the muffins became soggy, as you can see the bottom four and half in the middle on the right had liquid come through while baking. I thought it would be orange juice but its actually butter as its now hardened up. I think this is a normal thing but I do think the unlined muffins taste better due to the crust.
Yes I would but with the right amount of pineapple, more crystallised ginger and some ground ginger. Perhaps even some ground cloves would be nice with the orange.