Pineapple Muffins

2 cups all-purpose flour
1/2 cup white sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup crushed pineapple
1 egg, beaten
3/4 cup milk
1/4 cup butter, melted
1/2 teaspoon vanilla essence
juice and zest of 1/2 lemon

1/4 cup butter, melted
1/4 teaspoon ground cinnamon
1/3 cup packed brown sugar
1/2 cup all-purpose flour

Preheat the oven to 375 degrees F (190 degrees C). Grease and flour muffin pans, or line with paper liners.
In a large bowl, stir together 2 cups flour, white sugar, baking powder and salt. Drain pineapple, reserving 1/4 cup juice. Make a well in the center of the dry ingredients, and pour in the reserved juice, egg, milk, vanilla, 3/4 cup pineapple and 1/4 cup melted butter. Mix just until blended.
In a separate bowl, stir together the cinnamon, brown sugar, 1/2 cup flour, and 1/4 cup melted butter to make the topping.
Spoon batter into muffin cups to 3/4 full, then spoon the rest of the crushed pineapple over the batter and sprinkle generously with the cinnamon topping.
Bake for 30 minutes in the preheated oven, until a toothpick inserted in the crown of the muffin comes out clean.

Cream cheese apple muffins

1 (3 ounce) package cream cheese, softened

3/4 cup sugar

2 eggs

1/2 cup milk

1/4 cup butter or margarine, melted

1 tablespoon lemon juice + lemon zest from 1/2 lemon

1 teaspoon vanilla extract

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 1/2 teaspoon ground cinnamon

1 cup peeled, diced tart apples (2-4 small Granny Smiths)

1/2 cup bran flakes cereal or oatmeal (crunchy/ chewy stuff that doesn't soften too easily)

Cream the butter and sugar together until light and fluffy, about five minutes. 

Add the cream cheese and blend in well.
Add each egg, one at a time, mixing well until the egg is completely blended in. 

Add the milk, vanilla and lemon juice + zest. Mix well.

Mix the dry ingredients together (flour, baking powder, baking soda, salt & cinnamon).
Add the dry ingredients to the wet mixture and mix until just combined. You can do this part by hand if it will help you keep from overmixing the batter.
Fold in apples and bran flakes.

Fill greased or paper-lined muffin cups two-thirds full. 

Bake at 375 degrees F for 20 minutes or until a toothpick comes out clean.

Cool for 5 minutes before removing from pan to a wire rack.