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Naturally Sweet Pineapple Muffins

 
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These sweet and scrumptious muffins are perfect for a quick breakfast when you're late for work in the morning.

Yield

12

servings

Prep

15

min

Cook

25

min

Ready

40

min

Trans-fat Free, Low Sodium
 

Ingredients

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

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 80g (2.8 oz)
Amount per Serving
Calories 19543% of calories from fat
 % Daily Value *
Total Fat 9g 14%
Saturated Fat 5g 26%
Trans Fat 0g
Cholesterol 73mg 24%
Sodium 119mg 5%
Total Carbohydrate 8g 8%
Dietary Fiber 1g 5%
Sugars g
Protein 9g
Vitamin A 6% Vitamin C 19%
Calcium 3% Iron 9%
* based on a 2,000 calorie diet How is this calculated?

 

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