Muffins Using Quick Bread Mix
Yield
1 dozenPrep
20 minCook
25 minReady
45 minLow Fat, Low in Saturated Fat, Trans-fat Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | can |
pineapple
crushed |
*
|
| ½ | cup |
milk
|
|
| 1 | each |
eggs
beaten |
|
| 1 ¾ | cups |
quick bread mix
|
* |
| 3 | tablespoons |
sugar
|
|
| 1 ½ | teaspoons |
orange zest
grated |
|
| 8 ½ | ounces |
pineapple, canned with juice
crushed, undrained |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | can |
pineapple
crushed |
*
|
| 118 | ml |
milk
|
|
| 1 | each |
eggs
beaten |
|
| 414 | ml |
quick bread mix
|
* |
| 45 | ml |
sugar
|
|
| 7.5 | ml |
orange zest
grated |
|
| 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.
