Tropical Muffins
Submitted by amster
Lighter muffins made with crushed pineapple, coconut flavoring, and vanilla. Golden, tender, and not too sweet. A Weight Watchers-friendly bake that freezes well for easy breakfasts.
YIELD
12 servingsPREP
20 minCOOK
30 minREADY
50 minThese muffins are proof that lighter baking doesn’t have to taste like cardboard.
Flour, a modest quarter cup of sugar, and margarine get cut together into a crumbly base. Then crushed pineapple (no sugar added), vanilla, and coconut flavoring bring all the tropical punch without piling on the guilt.
They bake up golden and tender with a sticky-sweet pineapple crumb that’s hard to resist.
Batch bake a dozen, freeze what you don’t eat, and grab one whenever you need a quick breakfast or afternoon pick-me-up.
Kitchen Tips
- Don’t overmix the batter. Stir just until it comes together and pulls from the sides of the bowl. Lumpy is fine. Over-mixing makes tough muffins.
- Drain the crushed pineapple lightly but not completely. A little juice keeps the muffins moist.
- These freeze beautifully. Pop a frozen muffin in the microwave for 20 seconds and it tastes fresh-baked.
Ingredients
Directions
Preheat oven to 375℉ (190℃).
Combine flour, sugar and baking powder, cut min margarine until mixture resembles coarse meal.
Add remaining ingredients, stir until mixture forms a sticky dough and leaves sides of bowl ~ do not overmix.
Spray 12 muffins cups with cooking spray, divide batter amount cups.
Bake until golden brown - about 30 to 35 minutes.
Remove to wire rack and cool.
Serve immediately or freeze.
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