Suan’s® Pineapple Cinnamon Buttermilk Muffins

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2 ½ cups flour
½ cup packed light brown sugar
1 cup Suan’s® Scotch Bonnet Pineapple Cinnamon Jam
1/3 cup butter
1/3 cup cream cheese
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon salt
1 cup buttermilk
2 eggs – beaten

Pre-heat oven to 350 degrees.

Combine flour and brown sugar in a large bowl with your fingers or a fork.  Break butter and cream cheese into flour mixture, use fingertips, lightly rub the butter, cream cheese and flour mixture together until it looks like course bread crumbs.  Measure out ½ cup of mixture and set aside for topping to muffins.

Add baking powder, soda, cinnamon, nutmeg and salt, to flour mixture, stir well to combine.  

In medium bowl, beat eggs, add buttermilk and Suan’s® Scotch Bonnet Pineapple Cinnamon Jam, combine well, pour into flour mixture, mix to combine until batter is thick.   Spoon batter into buttered muffin tins; using a teaspoon, gently press reserved flour and sugar mixture onto the batter of each muffin.  Bake 25 to 30 minutes or until toothpick comes out clean after inserting into center of muffin.

Gourmet every day!

Need some easy ways to elevate your everyday cooking to a gourmet level? Try these ideas for my condiments:

• Stir fry your favorite vegetables with your favorite Suan's scotch bonnet condiment
• Condiment for meats, fowl, fish and vegetables
• Compliments fruits of all kinds
• With cream cheese on your favorite cracker
• Glaze to baked ham, pork loin and fowl
• Glaze for salmon, swordfish, shark or other firm fleshed fish

Suan's® Gruyere Cheese Bread

1 cup water, 6 tablespoons butter, 1 teaspoon salt, 1/8 teaspoon pepper, 1 cup flour, 4 eggs, 1 cup finely chopped gruyere cheese. Combine water, butter, salt and pepper in saucepan. Bring to a boil. Add flour all at once. Cook until mixture forms a ball and leaves the side of the pan, stirring constantly. Remove from the heat. Beat in the eggs 1 at a time. Set aside 2 tablespoons of the cheese. Stir in remaining cheese into the dough. Arrange rounded tablespoonfuls of the dough on greased baking sheet, sprinkle with remaining cheese. Bake at 425° for 20 minutes or until puffed and golden brown. Place on rack to cool.