SOURDOUGH PINEAPPLE MUFFINS RECIPE - (4.7/5)

Steps:

• Line muffin pan with paper liners; set aside. Drain pineapple, reserving juice. Reserve 1/2 of drained pineapple for muffins. Prepare Pineapple Glaze with remaining drained pineapple and reserved juice; set aside. Preheat oven to 400F. In a large bow, stir together flour, baking powder, baking soda, salt, cereal, brown sugar and cinnamon; set aside. In a medium bowl, beat egg. Stir in sourdough starter, oil, milk and reserved drained pineapple. Add to flour fixture. Stir with a fork until dry ingredients are just moistened. Fill prepared muffing cups 2/3 to 3/4 full with batter. Top each with 1 rounded teaspoonful of Pineapple Glaze. Bake in preheated oven 20 to 25 minutes or until golden brown. Remove from muffing pan. Serve hot. PINEAPPLE GLAZE: In a small saucepan, combine sugar and cornstarch. Stir in pineapple and juice. Stirring constantly, bring to a boil over medium heat. Stir and boil 2 minutes or until thickened. Set aside to cool.