Ingredients:
- 1/2 – fresh pineapple
- 2 Tablespoons – butter
- 1/2 cup – Wildflower honey, divided
- 1 Tablespoon – fresh ginger, minced
- 1/4 cup – buttermilk
- 2 cups – unbleached all-purpose flour
- 1/2 teaspoon – baking soda
- 1/2 teaspoon – baking powder
- 1/2 teaspoon – salt
- 1/2 cup – butter
- 2 large – eggs
Directions:
- Preheat oven to 375°F.
- Remove rind from pineapple, slice and cut into wedges.
- Put 2 tablespoons butter in a 13 x 9 x 2-inch pan and place in oven 2 to 3 minutes, until melted.
- Remove from oven and add 1/4 cup honey; stir.
- Place pineapple wedges in a single layer; return pan to oven.
- Roast for 10 minutes, turn wedges over and roast an additional 10 minutes.
- Remove pan from oven to a cooling rack.
- Reduce oven temperature to 350°F.
- Remove 14 wedges from pan; set aside.
- Measure 2 tablespoons of pineapple syrup from pan; set aside.
- Place remaining pineapple and syrup in a food processor and pulse until coarsely chopped.
- Place 3/4 cup of pineapple mixture in a liquid measuring cup.
- Add ginger and buttermilk; set aside.
- Sift together flour, baking soda, baking powder and salt; set aside.
- In a mixing bowl, cream 1/2 cup butter until fluffy; scraping sides of bowl, as necessary.
- Add 1/4 cup honey; mix well.
- Add eggs, one at a time, scraping down sides of bowl after each addition.
- Add half of the reserved dry ingredients to the butter mixture; mix on low until just combined.
- With mixer running on low, slowly add the buttermilk mixture.
- Add remaining dry ingredients until just combined.
- Fill paper-lined muffin tins 2/3 full.
- Bake 18 to 22 minutes, or until a toothpick inserted in center of a muffin comes out clean.
- Remove to wire rack; cool.
- Frost with Honey Pineapple Whipped Cream, if desired.
