pineapple gingerbread

wow, was this a delicious recipe i adapted from an applesauce gingerbread recipe in the joy of cooking :) sorry i have no pictures, but hey--i'm back in the saddle with some great posts!

i also have a new and much preferred gluten free flour blend that i'm using: better batter. i was using namaste perfect flour blend (with success), but goodies often had a spongy or stretchy texture to them. the taste was fine, but i wasn't always in love with the texture. this better batter stuff is amazing! i have passed off plenty of baked goodies now with it and friends are feeling sad that i can't eat the things i've made for them because they don't realize it's gluten free. yay!

pineapple gingerbread muffins

1 c crushed pineapple, mostly drained
1/2 c molasses
1 tsp baking soda
1 1/2 c gluten free all-purpose flour
1 tsp grated fresh ginger
3/4 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp salt
2 eggs
2/3 c sugar
1/3 c vegetable oil

1. preheat oven to 350. line a muffin tin with liners or grease a 8 x 8 inch pan.
2. with a medium bowl in the microwave, bring crushed pineapple to a boil. add molasses and baking soda. the mixture will be foamy and bubble vigorously. let this cool slightly.
3. sift together gf flour (or regular old ap flour), ginger, cinnamon, nutmeg and salt.
4. in yet another bowl, beat eggs and sugar together on high speed until thick and pale. gradually beat in the oil.
5. fold in flour mixture in 3 parts, alternating with the pineapple/molasses mixture in 2 parts.
6. scrape batter into muffin tin or 8 x 8 pan and bake--about 25 minutes for muffins or 45 minutes for cake.