This easy muffin recipe uses baking mix and sweetened condensed milk so you don’t have to think too hard first thing in the morning! Try them with pineapple or your favorite fruit!
On Saturday, my boys were up at the crack of dawn as usual. Before dragging myself out of bed, I laid there for a few minutes thinking about what I could make for breakfast. (Of course food is my first thought of the day…) I wanted to make muffins, but what kind? I wanted something different and of course easy. I got up, rifled through the cabinets, and grabbed a can of sweetened condensed milk wondering if it could turn into breakfast. It seemed to me that sweetened condensed milk could fit the bill for milk and sugar in a muffin recipe, and it worked! With only a few ingredients and a bit of stirring, this tasty and easy muffin recipe is ready to pop in the oven. Of course, the muffins don’t have to be pineapple! Stir in a cup of blueberries, diced peaches, apples, or whatever fruit suits your fancy. I’ll definitely be making these with a variety of fruits when I need a quick breakfast. I actually made these with gluten-free baking mix, and they turned out great. After baking up these pineapple muffins in the morning, I thought this gluten-free baking thing must be a cinch. We were having Greek Salad with Chicken for dinner, and I really wanted some bread to go with it. I attempted to bake gluten-free focaccia and was definitely humbled because it was a dense, inedible brick of dough. I think I may need to accept the fact that some things can’t be duplicated without gluten. That’s fine as long as muffins, cookies, and quick breads are still available!Print
- 14 oz. sweetened condensed milk
- 1 egg
- 2 tbsp. vegetable oil
- 2 c. baking mix like Bisquick or Jiffy gluten-free substitute OK
- 1 c. drained pineapple tidbits or your choice of fruit
- Preheat oven to 400 degrees F. Spray muffin tin with cooking spray.
- In a large bowl, stir together condensed milk, egg, and vegetable oil until smooth. Add baking mix, and stir just until flour is mixed in. Fold in pineapple just to incorporate into dough. (Don’t over stir.)
- Fill muffin tins about 2/3 full, and bake in preheated oven for 18-22 minutes, until golden brown and toothpick inserted into the center of the largest muffin comes out dry. Cool slightly before serving.
- Prep Time: 5
- Cook Time: 20
These are my must haves for making muffins:
And here are a couple more muffin recipes I think you’ll enjoy!