Maui Spam Muffins
Yield
4 servingsPrep
10 minCook
10 minReady
20 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
english muffins
split, toasted |
*
|
| 1 | x |
butter
|
*
|
| 1 | x |
prepared mustard
|
*
|
| 7 | ounce can |
spam
luncheon meat, thinly sliced |
|
| 15 ¼ | ounce can |
pineapple
drained, slices |
|
| 1 | small |
green bell peppers
cut into 8 rings |
|
| ¼ | cup |
brown sugar
firmly packed |
*
|
| 2 | teaspoons |
water
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
english muffins
split, toasted |
*
|
| 1 | x |
butter
|
*
|
| 1 | x |
prepared mustard
|
*
|
| 7 | ounce can |
spam
luncheon meat, thinly sliced |
|
| 15.3 | ounce can |
pineapple
drained, slices |
|
| 1 | small |
green bell peppers
cut into 8 rings |
|
| 59 | ml |
brown sugar
firmly packed |
*
|
| 1E+1 | ml |
water
|
|
Directions
Heat oven to 375℉ (190℃).
Spread muffins with butter and mustard.
Overlap SPAM slices on each muffin half.
Place a pineapple slice and a green pepper ring on each muffin.
Combine brown sugar and water; spoon over sandwiches.
Place muffins on baking sheet.
Bake 10 minutes.
Serve hot.
