Can I sub crushed pineapple for chunks in this recipe?

14 years ago

I made this today. The taste is fine but draining & chopping the pineapple chunks is a bit more work than I'm willing to do. I ended up just cutting each chunk into 3 pieces but I think they really needed to be chopped. Is there any reason why I couldn't use well-drained crushed pineapple instead? Or could I run the chunks through the food processor since I already used it for the raisins?

Bran Muffins with Pineapple

1 cup raisins

1 cup wheat bran

1 cup all-purpose flour

3/4 cup whole-wheat flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon coarse salt

1/2 cup plain low-fat yogurt

1/4 cup packed dark-brown sugar

1/2 cup molasses

1/2 cup (1 stick) unsalted butter, melted

1 large egg

1 can (20 ounces) pineapple chunks, drained and chopped

Preheat oven to 350 degrees. Line two 12-cup muffin pans with 18 paper liners. Soak raisins in 1 cup hot water until soft, about 10 minutes; drain raisins and transfer to a food processor. Puree until smooth, about 30 seconds.

In a medium bowl, combine bran, flours, baking powder, baking soda, and salt. In a large bowl, stir together yogurt, brown sugar, molasses, butter, egg, and raisin puree. Add dry ingredients and stir to combine; fold in pineapple. Divide batter evenly among liners. Bake until a toothpick inserted in center of a muffin comes out clean, about 25 minutes, rotating pans halfway through.

Sort by:Oldest

Comments (10)

anoriginal
14 years ago
Not sure, but thinking as long as you squish out as much extra juice as possible... can't imagine a total fail!?!
sushipup1
14 years ago
Yeah, I think it's a matter of draining out excess liquid. Even if you run it thru the food processor, that will crush more juice out of the pineapple than if you were chopping it. Chopping with a good knife will give you much nicer pieces. Maybe it will be textural? Why not try it and see?
Related Discussions
Pineapple Bran Muffins Recipe?
Q
Comments (5)
If there is any other fruit in them just sub well drained pineapple for that...if tehre is no other fruit, add drained canned crushed pineapple. I think 8 oz of fruit would be fine in 12 muffins. Or you might add dried pineapple...I love that stuff! Linda C
...See More
Recipe of the day Feb 5 - Pineapple Enchiladas!
Q
Comments (11)
I've made these quit a few times. And use regular maple syrup if you like! 1 (21 ounce) can apple fruit filling and topping ***DS prefers the cherry pie filling 6 (8 inch) flour tortillas 1 teaspoon cinnamon 1/3 cup butter or margarine 1/2 cup sugar 1/2 cup brown sugar 1/2 cup water Directions 1Spoon fruit filling evenly down centers of tortillas. 2Sprinkle with cinnamon. 3Roll up, and place, seam side down, in a lightly greased baking dish. 4Bring butter and next 3 ingredients to a boil. 5Reduce heat, and simmer, stirring constantly, 3 minutes. 6Pour over enchiladas: let stand 30 minutes. 7Bake at 350 for 20 minutes. I serve them topped with grated cheese and cool whip!
...See More
Do you have a favorite pineapple casserole recipe?
Q
Comments (21)
Not to take away from Glenda at all - this recipe s quite different. My Mother gave me this recipe years ago - super easy & wonderful for either dinner or brunch: Pineapple Dressing 1/2 cup butter (I have used margarine & "spreads") 1 cup sugar 4 eggs 1 cup crushed pineapple, drained 5 slices white bread, sliced (I have used wheat & other) Cream butter and sugar, add eggs one at a time. Add in pineapple. Fold in bread. Put in a greased 1 quart casserole dish (I use non-stick spray). Bake at 350 degrees for 1 hour.
...See More
My Recipe for Pineapple Zucchini Cake (Large)
Q
Comments (3)
Thanks, Sue. I will make this for sure--but use two pans and freeze one baked cake for later. If we don't eat it all first!!
...See More
lindac
14 years ago
I'm sure it will work just fine, with no extras steps to remove liquid than just draining.
But...you will sacrifice the joy of biting into a pineapple chunk in the muffin.
Linda c
ci_lantro
14 years ago
Shambo, after I got a couple of cans of 'crushed' pineapple that were more like 'pineapple sauce', I started buying only cans of pineapple slices and pineapple chunks. The pineapple slices are easier to cut up into bits when a recipe calls for crushed p'apple than the chunks are. I always want the texture and toothie-ness of defined bits of pineapple.

Although I've not tried it, I don't think the food processor would work very good for chopping p'apple.

BTW, you might try 'pineapple tidbits' if you can find them. There are several brands of them...Del Monte, Dole & Great Value (Wal-Marts' house brand). I've not used them yet since I mostly use p'apple for upside down cake & stir fry. So I only keep chunks & slices in the pantry & make tidbits out the slices on the rare occasion that I need them.
cloudy_christine
14 years ago
I was about to suggest the same thing as Ci_lantro -- start with slices instead of chunks. And it might be easier and quicker to cut them up with scissors instead of a knife.
shambo
Original Author
14 years ago
Thanks everyone for the feedback. I did like biting into a chunk of pineapple, so maybe the crushed is not the solution. When I went shopping, I was actually looking for the pineapple tidbits. Unfortunately, I couldn't find them at that particular store. I'll keep looking for them, though. I think the idea of dealing with the rings rather than the chunks may be a solution too.

I make glazed bran muffins regularly and wanted to try a pineapple and a blueberry version just for some variety.
Jasdip
14 years ago
I make sour-cream and pineapple muffins regularly. The recipe calls for crushed pineapple, very well drained.

They aren't soggy at all, and one of our favourites! So, absolutely you can do the same with your bran muffin recipe.
shambo
Original Author
14 years ago
Jasdip, I remember reading about your pineapple muffins. Thanks for your comments. I've got to find your recipe since I've got a can of crushed pineapple to use up. I've seen a lot of recipes for pineapple cakes, but they sound almost over-the-top sweet. Didn't you recipe have sour cream in it too?
Jasdip
14 years ago
Here you go Shambo!

Sour Cream-Pineapple Muffins (Recipe is easily doubled)

1/4 cup sugar
1 egg
1/4 cup butter (soft)
1 cup sour cream
1/4 tsp almond flavouring
1 1/2 cups flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup well-drained, crushed pineapple

Combine sugar, egg, soft butter, sour cream and almond flavouring into a bowl and beat.

Add cream mixture to combined dry ingredients and stir until moistened. Fold in pineapple to mix.

Fill greased muffin tin and bake at 375 for 15-20 minutes.
shambo
Original Author
14 years ago
Thanks, Jasdip. I hope to make those muffins later this week. They sound good and unique too.