I love (lovelovelovelovelove) fresh pineapple. These muffins taste 10x better than any I've ever had made with canned pineapple. I also used a bottled fresh pineapple juice instead of the canned, but you can try it either way. Tasted wonderful warm from the oven or after they had cooled. This recipe is taken from the Horn of the Moon cookbook by Ginny Callan. You can tweak this with add-ins like shredded coconut, dried mango bits, chopped nuts, etc. but I thought it was great as is.

Pineapple Muffins
12 muffins

1/2 c butter, softened
3/4 c honey
2 eggs, beaten
1 tsp vanilla extract
1 c unsweetened pineappe juice
2 c whole wheat pastry flour
3/4 c unbleached white flour
1 Tbsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 c finely chopped fresh pineapple

Preheat oven to 400F. Oil muffin tins (I sprayed with nonstick cooking spray). In a medium-sized bowl, beat butter and honey together until creamy. Add eggs and vanilla and mix; then add pineapple juice. In separate medium-sized bowl, combine the dry ingredients. Mix the wet ingredients with the dry until just moist. Gently stir in the fresh pineapple. Put approximately 1/2 cup mix into each tin. Bake 20 minutes until golden brown.