Pineapple Mochiko muffins

I'm baking lots of muffins lately because the available baking pans are quite limited. Including tropical fruit, it seems to always end up upside down cake whether I plan it or not.

Combine butter and pineapple chunks in over-proof pan and bake 15 minutes (starting while preheating oven is fine).

• 1 stick butter, melted
• 1/2 medium pineapple, peeled and cut in chunks

Beat until well mixed in another bowl:

• 2 eggs
• 1/4 cup turbinado sugar
• 1/4 cup honey (Kauai honey, preferably)

Mix dry ingredients and combine without over-stirring with liquid above:

• 1 cup fine rice flour
• 1/2 tsp salt
• 2 tsp baking powder

Place pineapple chunks in bottom of muffin pans and mix remaining liquid into batter.

Spoon batter into muffin pan and bake 30 minutes or until done.

Alternatively, bake in flat pan as a cake: expect longer baking time.