Blood Orange and Pineapple Muffins

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"A delicious muffin to make when the Moro orange (blood orange) is in season. It is best made with fresh pineapple."

Ingredients :

2 cups all-purpose flour
1 cup white sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 blood oranges, zested and juiced
1/2 cup butter, melted
2 eggs, lightly beaten
1 1/4 cups chopped fresh pineapple

Instructions :

Prep : 25M	Cook : 16M	Ready in : 45M

Preheat oven to 350 degrees F (175 degrees C). Line 16 muffin cups with paper liners.
Mix flour, sugar, baking powder, and salt together in a bowl. Add blood orange zest and juice, butter, and eggs; mix with a wooden spoon until just combined. Fold pineapple into the batter.
Spoon batter into the prepared muffin cups.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Transfer to a wire rack to cool.

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