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Brown Butter Pineapple Corn Muffins
Reviews:
July 05, 2012

I used melted margerine and "soured" lactose-free whole milk in this recipe. Substituting those ingredients in this recipe made no difference--they turned out absolutely fabulous. Lightly sweet, incredibly moist and with the perfect cornbread-y texture. I would have never thought of adding pineapple to corn bread batter but it totally works. This would make a GREAT breakfast muffin though my family thought this made a pretty excellent snacking muffin.

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