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Coconut and Pineapple Upside-Down Muffins

 

Coconut and Pineapple Upside-Down Muffins recipe
14

Yield

6

servings

Prep

15

min

Cook

20

min

Ready

35

min

Low Cholesterol, Trans-fat Free
 

Ingredients

6 teaspoons fruit preserves
pineapple
*
¼ cup brown sugar
firmly packed
*
¼ cup vegetable oil
1 large egg whites
½ cup milk
1 cup all-purpose flour
1 ½ teaspoons baking powder
double-acting
½ teaspoon cinnamon
¼ teaspoon salt
¾ cup coconut, shredded (desiccated)
sweetened, lightly toasted
*

Directions

Drop 1 heaping teaspoon of the preserves into each of 6 well-buttered ⅓ to ½ cup muffin tins.

In a bowl whisk together the brown sugar, the oil, and the egg white until the mixture is smooth and whisk in the milk.

In another bowl whisk together the flour, the baking powder, the cinnamon, the salt, and the coconut, add the milk mixture, and stir the batter until it is just combined.

Divide the batter among the tins and bake the muffins in the middle of a preheated 400℉ (200℃) oven for 20 minutes, or until a tester comes out clean.

Let the muffins cool for 3 minutes, run a knife around each muffin, and lift each muffin out with a fork, inverting it onto a rack.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 57g (2.0 oz)
Amount per Serving
Calories 28956% of calories from fat
 % Daily Value *
Total Fat 18g 28%
Saturated Fat 5g 26%
Trans Fat 0g
Cholesterol 2mg 1%
Sodium 177mg 7%
Total Carbohydrate 9g 9%
Dietary Fiber 2g 7%
Sugars g
Protein 11g
Vitamin A 1% Vitamin C 0%
Calcium 8% Iron 10%
* based on a 2,000 calorie diet How is this calculated?

 

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