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Muffins Using Quick Bread Mix

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Recipe

 

Yield

1 dozen

Prep

20 min

Cook

25 min

Ready

45 min
Low Fat, Low in Saturated Fat, Trans-fat Free, Very low in sodium, Low Sodium

Ingredients

Amount Measure Ingredient Features
1 can pineapple
crushed
* Camera
½ cup milk
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1 each eggs
beaten
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1 ¾ cups quick bread mix
*
3 tablespoons sugar
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1 ½ teaspoons orange zest
grated
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8 ½ ounces pineapple, canned with juice
crushed, undrained

Ingredients

Amount Measure Ingredient Features
1 can pineapple
crushed
* Camera
118 ml milk
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1 each eggs
beaten
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414 ml quick bread mix
*
45 ml sugar
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7.5 ml orange zest
grated
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245.7 ml/g pineapple, canned with juice
crushed, undrained

Directions

Drain pineapple, reserving juice.

Add milk to juice to equal ¾ cup.

Add egg to milk mixture; set aside.

Combine Quick Bread Mix, sugar, and orange rind in a medium bowl; make a well in center of mixture.

Add milk mixture and pineapple to dry ingredients, stirring just until moistened.

Spoon batter into greased muffin pans, filling two-thirds full.

Bake at 400℉ (200℃). for 25 minutes.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 118g (4.2 oz)
Amount per Serving
Calories 10715% from fat
 % Daily Value *
Total Fat 2g 3%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 49mg 16%
Sodium 29mg 1%
Total Carbohydrate 7g 7%
Dietary Fiber 1g 2%
Sugars g
Protein 5g
Vitamin A 3% Vitamin C 12%
Calcium 5% Iron 2%
* based on a 2,000 calorie diet How is this calculated?
 

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