Naturally Sweet Pineapple Muffins
These sweet and scrumptious muffins are perfect for a quick breakfast when you're late for work in the morning.
Yield
12 servingsPrep
15 minCook
25 minReady
40 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
butter
or margarine |
|
| 3 | large |
eggs
|
|
| 20 | ounces |
pineapple
crushed |
|
| 2 ½ | cups |
all-purpose flour
|
|
| 2 | teaspoons |
baking powder
|
|
| 1 | teaspoon |
baking soda
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
butter
or margarine |
|
| 3 | large |
eggs
|
|
| 578 | ml/g |
pineapple
crushed |
|
| 591 | ml |
all-purpose flour
|
|
| 1E+1 | ml |
baking powder
|
|
| 5 | ml |
baking soda
|
|
Directions
In a large bowl, mash the margarine with the back of a fork. Beat in the eggs. Thoroughly drain the crushed pineapple, being careful to reserve the drained juice. Add 1 cup of pineapple juice to the margarine-egg mixture.
In a medium size bowl, combine the flour, baking powder, and baking soda. Pour the flour mixture into the egg mixture. Fold in the drained pineapple.
Pour this batter into 12 greased or lined muffin tins. Bake at 350℉ (180℃) for about 25 minutes.
