Pineapple Muffin

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Nutritional Info

Servings Per Recipe: 36
Amount Per Serving
Calories: 87.2

Total Fat: 2.7 g
Cholesterol: 18.3 mg
Sodium: 201.8 mg
Total Carbs: 13.6 g
Dietary Fiber: 1.1 g
Protein: 2.6 g

View full nutritional breakdown of Pineapple Muffin calories by ingredient

Introduction

Can substitute any fruit for the pineapple. I've tried dried cranberries, raisins, and bananas. The key is that you should drain off as much liquid as possible. You can also use any flavored yogurt, even unflavored. Can substitute any fruit for the pineapple. I've tried dried cranberries, raisins, and bananas. The key is that you should drain off as much liquid as possible. You can also use any flavored yogurt, even unflavored.

Minutes to Prepare: 15

Minutes to Cook: 15

Number of Servings: 36

Ingredients

2/3 cup butter

1 cup sugar

1/2 cups Splenda

2 egg

16 oz. yogurt

2 tsp. baking soda

4 tsp. baking powder

1 tsp. salt

about 2 cups canned pineapple

2 cups whole wheat flour

2 cups plain flour

Directions

Cream butter, sugar, and Splenda. Mix in eggs. Mix in yogurt. Mix in baking soda, powder, & salt. Mix in fruit. Mix in flours, about 1/3 at a time. Don't overstir. Will be stiff. If too dry, add a little more yogurt. Nuts may also be added with the fruit.

Spray muffin pan with non-stick cooking spray, and fill 2/3 full with batter. Bake 12-15 min. at 350.

Number of Servings: 36

Recipe submitted by SparkPeople user HONEYBEEDEBBIE.