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Pineapple Muffin Cookies

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Submitted by wort24

YIELD

5 dozen

PREP

15 min

COOK

10 min

READY

40 min

Ingredients

1 237
1 ½ 355
CUPS ML SUGAR
1 1
EACH EACH EGGS
1 237
CUP ML PINEAPPLE
crushed, with juice *
3 ½ 828
1 5
TEASPOON ML BAKING SODA
½ 2.5
TEASPOON ML SALT
¼ 1.3
TEASPOON ML NUTMEG
½ 118
CUP ML WALNUTS
chopped

Directions

Preheat oven to 350℉ (180℃).

In a large mixing bowl, cream shortening, sugar and egg.

When light and fluffy, stir in crushed pineapple with juice.

Sift flour, baking soda, salt and nutmeg together and stir into batter.

When the mixture is well blended, stir in nuts.

Drop by teaspoonfuls 2 inches apart on greased baking sheets.

Bake at 350℉ (180℃) F for 8 to 10 minutes.

Cool on wire racks.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 212g (7.5 oz)
Amount per Serving
Calories 800 13% from fat
 % Daily Value *
Total Fat 11g 18%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 47mg 16%
Sodium 449mg 19%
Total Carbohydrate 53g 53%
Dietary Fiber 4g 16%
Sugars g
Protein 33g
Vitamin A 1% Vitamin C 0%
Calcium 3% Iron 32%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 

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