2 teaspoons butter2 teaspoons brown sugar4oz fresh pineapple, diced1½ cups flour1½ cups cornmeal1/3 cup sugar1 teaspoon baking powder½ teaspoon baking soda½ teaspoon salt2 eggs½ cup melted butter2/3 cup sour cream2/3 cup milkRaw sugar (optional)

Preheat oven to 345F Convection Bake.

Place 2 teaspoons of salted butter in medium heat until softened. Set aside and cool to room temperature.

Sift together all dry ingredients. In a separate bowl, mix together eggs, melted butter, sour cream and milk. Add the dry mix into the liquid and stir until incorporated.

Mix in diced pineapple and allow to stand 5 minutes.

Spoon batter into greased mini muffin cups and bake in the preheated oven for 10-12 minutes, until the tops are golden brown. Remove to wire rack. Cool before serving.

*Optional – sprinkle a small amount of raw sugar on top of the muffins immediately before baking.

Makes 12 muffins