There was a time I made these muffins quite often. If you have read the blogs about the Kong Hang church of Christ on my blog, this church used to be called the Han Yong church of Christ. “Kong Hang” means airport because they meet close to the airport. However, at one time, they didn’t have a church building. Also at that time, the church was full of English speakers and Korean speakers, and we had to do everything with a translator. “Han” means Korean, and “Yong” means English, so they were the “Korean/English” church. To rent or buy anywhere in Korea is terribly expensive, and this little church had a problem, no where to meet. They had been meeting in some offices, and the people who owned the office asked them to get rid of the foreigners meeting with them, and they refused, so they were kicked out and had no where to meet. I happened to be one of those foreigners. I had a good sized living room then and was in a good location, so I invited the church to meet in my living room. Every Sunday morning, members showed up without having eaten first and were always talking about how hungry they were. I couldn’t just let them be in my house and hungry, so I used to make sure I had muffins on hand to give to the people who hadn’t had time to eat. This is one of the muffin recipes I used, and it was the favorite of the Korean girl who lived at my house. My daughter always eats breakfast on the go, in the subway, so I decided to make her some muffins.
As I always do when I begin baking, I turned my oven on to preheat it. I set the oven for 375 degrees Fahrenheit.
Next, I got out a big mixing bowl. I put 1 cup (225 grams) of sugar and 1/2 cup (112) of cooking butter in the bowl and mixed them together well. Next, I added two eggs, and mixed them in. After that, I added 1 teaspoon of vanilla. The next thing I added was 2 cups (450 grams) of flour, and then 2 teaspoons of baking powder. I mixed it all together, and it was a stiff dough, but it will burn into a batter.
After that, the recipe calls for one 8 1/4 ounce can of crush pineapple undrained. However, the only can I had was quite a bit bigger than 8 1/4 ounces. I measured slightly more than a cup of pineapple with the juice into my liquid measuring cup. My pineapple also wasn’t crushed, so I took a knife and fork and cut it up in the measuring cup. I added this to the dough I had mixed up and mixed it in. It became a thick batter.
Next, I put some things called “food cups” into a muffin tin. Whether the Koreans meant these to be used as muffin cups, I don’t know, but I don’t think so, but they work. They are a little small, but they will work. I actually had wanted to make muffins for a long time, but was having trouble finding my muffins tins. I actually had two the size of what I have now. I searched the kitchen high and low again and again. I finally had to accept that they just weren’t there. I actually think someone must have misplaced them or stolen them when we moved. In Korea, you always get moving companies to move you. Koreans don’t usually steal, but there are some who get tempted, and from time to time, things have been stolen. In fact, Korea has one of the lowest crime rates in the world. This last moving company we hired just didn’t seem to keen on unpacking us very well, so they may also have just stuffed the muffin tins somewhere so completely strange that no one will ever find them. After all, Koreans don’t usually bake, so they may not have known what they were. I finally found another muffin tin over at Home Plus, a big department store/grocery store like Wal-Mart, but they were a little expensive, so I only bought one that makes 6 muffins.
I filled the muffin cups with the pineapple muffin batter, and I put them in the oven for 20 minutes.
I only had one small muffin tin with space for six muffins, so I had to bake two batches to get all the muffins done. That’s okay because they will make everyone happy, and I have time. My daughter will have something nice to eat on the subway on her way to work int he mornings. 🙂