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Pineapple Sunshine Muffins

Pineapple Sunshine Muffins
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.
12 ServingsPrep/Total Time: 25 min.

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.
Nutrition Facts: 1 serving (1 each) equals 272 calories,
© Taste of Home 2013

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Pineapple Sunshine Muffins (continued)

Nutrition Facts: 12 g fat (5 g saturated fat), 56 mg cholesterol, 191 mg sodium, 38 g carbohydrate, 1 g fiber, 5 g protein.
© Taste of Home 2013