As usual, I always prepared something at night for our office’s snack in the next day, and muffin is one of my favorite food to make since it is very easy and quick to prepare also. I made several variations already since I wanted to try whatever is available in the kitchen cabinets. So, last night I saw some cans of corn and pineapple (I almost included the mushroom, lol 
maybe next time) and I made it into this:
Ingredients:
1 egg, beaten
1/2 cup evaporated milk
1/2 cup white sugar
2/3 cup cooking oil
2 2/3 cup all-purpose flour
3 tsp. baking powder
1 can 240 g. corn, cream style
1 cup pineapple tidbits
Directions:
1. Preheat oven to 190 degrees C. Grease muffins tins, or line cups with paper liners.
2. In a large bow, combine beaten egg, milk, oil and sugar, then add corn. Blend and mix well.
3. Add flour and baking powder to the mixture.
4. Add pineapple to the batter. Stir to mix well but do not over mix.
5. Fill muffin cups 2/3 full with the batter, bake for 20-25 minutes.
Filed under: Breakfast Recipes, Snacks
