150 g (5 oz) canned pineapple or apricots in juice, drained and diced
3 tablespoons maple syrup
250 g (8 oz) self-raising flour
1 teaspoon bicarbonate of soda
pinch of salt
100 g (3 1/2 oz) soft light brown sugar
75 g (3 oz) dried pineapple, chopped
1 large egg, lightly beaten
75 ml (3 fl oz) vegetable oil
150 ml (1/4 pint) buttermilk
2 tablespoons apricot jam
1 teaspoon grated orange rind
ice cream or custard, to serve
Generously grease a 6-hole giant muffin tin, each hole about 10 x 5 cm (4 x 2 inches). Divide the diced pineapple or apricot between the holes and drizzle over the maple syrup.
Sift the flour, bicarbonate of soda and salt into a large bowl, then stir in the sugar and dried pineapple. Whisk together the remaining ingredients in a jug. Pour into the dry ingredients and stir until just combined.
Spoon the mixture into the prepared muffin tin and bake in a preheated oven, 180°C (350°F), Gas Mark 4, for 22 minutes, or until risen, golden and firm to the touch.
Invert the muffins on to 6 serving dishes and serve with ice cream or custard.