Tropical Muffins
Yield
12 servingsPrep
20 minCook
30 minReady
50 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ¼ | cups |
all-purpose flour
|
|
| ¼ | cup |
sugar
granulated |
|
| 1 | tablespoon |
baking powder
|
|
| 6 | tablespoons |
margarine
unsalted |
|
| 1 ½ | cups |
pineapple
crushed, canned, no sugar added |
*
|
| 1 | teaspoon |
vanilla extract
|
|
| ½ | teaspoon |
coconut flavouring
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 532 | ml |
all-purpose flour
|
|
| 59 | ml |
sugar
granulated |
|
| 15 | ml |
baking powder
|
|
| 9E+1 | ml |
margarine
unsalted |
|
| 355 | ml |
pineapple
crushed, canned, no sugar added |
*
|
| 5 | ml |
vanilla extract
|
|
| 2.5 | ml |
coconut flavouring
|
* |
Directions
Preheat oven to 375℉ (190℃).
Combine flour, sugar and baking powder, cut min margarine until mixture resembles coarse meal.
Add remaining ingredients, stir until mixture forms a sticky dough and leaves sides of bowl ~ do not overmix.
Spray 12 muffins cups with cooking spray, divide batter amount cups.
Bake until golden brown - about 30 to 35 minutes.
Remove to wire rack and cool.
Serve immediately or freeze.
