Pineapple Sunshine Muffins Recipe

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Even though my children are grown, they still look for these muffins on Sunday mornings. I put the leftovers, if any, in my husband's lunch for a surprise treat.

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Pineapple Sunshine Muffins Recipe

Prep/Total Time: 25 min.

Yield: 12 Servings

10 15 25

Ingredients

2 cups all-purpose flour
1 cup sugar
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
2 eggs
1/2 cup butter
1 teaspoon vanilla extract
1 can (8 ounces) DOLE® Crushed Pineapple in 100% Pineapple Juice
1/2 cup shredded carrot
1/2 cup sunflower kernels

Directions

In a large bowl, combine the flour, sugar, baking powder, cinnamon and ginger. In another bowl, whisk the eggs, butter and vanilla; stir in pineapple. Stir into dry ingredients just until moistened. Fold in carrot and sunflower kernels.
Fill greased or paper-lined muffin cups three fourths full. Bake at 375° for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 1 dozen.

Nutritional Facts 1 serving (1 each) equals 272 calories, 12 g fat (5 g saturated fat), 56 mg cholesterol, 191 mg sodium, 38 g carbohydrate, 1 g fiber, 5 g protein.

Originally published as Pineapple Sunshine Muffins in Best of Country Breads , p16

Big Batch Baked Goods

We enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas