DADDY'S LOW-SODIUM PINEAPPLE MUFFINS
Make these fresh and warm for a weekend breakfast, or try them with a ham dinner, or even with chicken or turkey. Apparently not too many folks have thought about putting pineapple in a muffin. I know I hadn't until I tasted these at my parents' house. I don't know where my Dad got this recipe, but I do know he made some changes to it, so this is his version. He made these moist and not-too-sweet muffins often. I can still picture him dumping them out on the counter right after taking them out of the oven. It was funny, he just took the pan out with potholders and practically threw them on the counter! When you use 2 1/2-inch muffin tins, this recipe will make 18 muffins with 106 calories and 3 grams fat each. If you want to use a different size muffin pan, you will have to adjust the baking time accordingly: less time for smaller muffins (maybe start checking them after 15 minutes?) and more time for larger muffins. And of course, as ovens vary, some of you may find that the temperature of the oven will also need to be adjusted, so that the outside of the muffin does not get overbrown before the inside gets done. Now, listen: I tried using paper muffin cups with this recipe, even though Dad told me it wouldn't work, but I hate washing the muffin pans, so........ok, he was right (again) Too much of the muffin sticks to the paper, I think because these are so low fat. Dad was diabetic and a heart patient, so they are also low in sugar, and sodium. Just remember, no paper liners in the muffin tins, okay?
Provided by ThatBobbieGirl
Categories Quick Breads
Time 40m
Yield 18 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees F.
- Combine dry ingredients.
- In another bowl, combine egg, vanilla and oil, beat lightly with fork or whisk, then add pineapple& juice; mix.
- Add wet ingredients to the flour mixture, stirring JUST until combined.
- This is very important!
- I learned the hard way: if you overmix muffins they come out tough and chewy, and people will realize you don't know the first thing about baking.
- So- DON'T BEAT THE MUFFIN BATTER, and they'll never know you just figured out how to turn the oven on yesterday.
- Spray (approximately) 18 muffin cups (2 1/2") with Pam (or Donna, or Julie, or Fred- or whatever you call your no-stick spray) DO NOT USE PAPER MUFFIN CUPS!
- (see above) Fill cups 2/3 full.
- Bake until golden brown (25 min).
- They may seem soft and undercooked, but they do firm up as they stand.
- If they don't come out moist, you baked them too long.
- Make a note of it for next time.
- Cool slightly then remove from pan.
- Dad had this in his recipe but he never did it!
- I do.
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Oluchi Sandra
[email protected]These muffins are a great way to satisfy my sweet tooth without feeling guilty. They're low in sodium and they taste delicious!
Lindsey Speers
[email protected]These muffins are the perfect way to start my day! They're moist, fluffy, and have the perfect amount of sweetness.
Midas Tamang
[email protected]I love the low-sodium aspect of these muffins. They're also really easy to make and they taste delicious!
Hope Kondowe
[email protected]These muffins are a great way to use up leftover pineapple. They're also really moist and flavorful.
Jay Celedonia
[email protected]I've made these muffins several times now and they're always a hit! They're moist, flavorful, and the perfect amount of sweetness.
Bishnu prd Dhakal
[email protected]These muffins are the perfect grab-and-go breakfast or snack. They're also really easy to make.
Jenne anne Alipiosa
[email protected]I made these muffins for my kids and they loved them! They're a great way to get them to eat their fruit.
VedDaGamer
[email protected]These muffins are delicious! I love the combination of pineapple and coconut. They're also really moist and fluffy.
Kathryn Norwood
[email protected]These muffins were a bit of a disappointment. They were dry and crumbly, and the pineapple flavor was barely there. I won't be making them again.
Scott Talbert
[email protected]Overall, I thought these pineapple muffins were pretty good. They're moist, flavorful, and have a nice crumb. I would definitely make them again.
Romeo Shahidu
[email protected]These muffins were a bit too dense for my liking. I think I'll try using a different flour next time.
TheDarkCKnight
[email protected]I love the low-sodium aspect of these muffins, but I found them to be a bit too sweet for my taste. I think I'll try reducing the amount of sugar next time.
Asad_Khan110
[email protected]I found these muffins to be a bit bland. I think I'll try adding some spices like cinnamon or nutmeg next time.
Mdrazzak Razzak
[email protected]These muffins were a bit too dry for my taste. I think I'll try adding some extra pineapple next time.
S M Selim Reza
[email protected]These pineapple muffins are a great way to use up leftover pineapple. They're also really moist and flavorful. I'll definitely be making them again.
Rozlynn Garza
[email protected]I've made these muffins several times now and they're always a hit! They're moist, flavorful, and the perfect grab-and-go breakfast or snack.
mdjahangiralom alom
[email protected]These muffins are so easy to make and they taste delicious! I love that they're low in sodium too. I'll definitely be making them again.
Ruth Kabiru
[email protected]I made these muffins for a potluck and they were gone in minutes! Everyone loved them. I'll definitely be making them again.
Anita Kumari
[email protected]Followed the recipe exactly and the muffins turned out great! They have a lovely golden crust and a moist, fluffy interior. The pineapple flavor is subtle but definitely there. I would definitely recommend this recipe.
Jaan Jaan
[email protected]These pineapple muffins were a hit with my family! They're moist, fluffy, and have the perfect amount of sweetness. I especially love the low-sodium aspect, as I'm always looking for ways to reduce my sodium intake. I'll definitely be making these ag