Pineapple Lemon Muffins

 

Makes 12 muffins

Lemon syrup

• ¼ cup sugar
• ¼ cup lemon juice
• 1 tablespoon water

1. To make Lemon syrup, in a small saucepan stir together the sugar, lemon juice and water over medium heat until the sugar dissolves and the mixture boils.
2. Simmer until the mixture reduces to almost half.
3. Set aside

The batter

• ½ cup butter or margarine, softened
• ½ cup sugar
• 1 teaspoon grated lemon peel
• ½ teaspoon vanilla extract
• 2 eggs, room temperature
• 1¼ cups all-purpose flour
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ¾ cup finely ground almonds
• ½ cup pine colada yogurt
• ½ cup well-drained crushed pineapple
• ¼ cup brown sugar, packed

1. Preheat the oven at 350F (180C) ; grease an lightly flour 12 muffin cups.
2. In a large bowl, cream together the butter and ½ cup of sugar until fluffy ; beat in lemon peel and vanilla.
3. Add the eggs, one at a time, beating well after each addition.
4. In a separate bowl, combine the flour, baking powder, baking soda, salt and ½ cup of almonds.
5. Add the dry ingredients to the butter mixture alternately with the yogurt, beating well after each addition.
6. Fill each muffin cup two-third full ; poke 1 teaspoon pineapple into the center of the muffin batter, and sprinkle the remiander on top of each muffin.
7. Mix the remaining ¼ cup of almonds and the brown sugar, and sprinkle over the muffins.
8. Bake in the 350F (180C) oven for 25 minutes.
9. Using a fork, pierce the top surface of the muffins and slowly spoon the Lemon syrup over the hot muffins ; cool on a rack.

BON APPÉTIT