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Sweet Pineapple Muffins Recipe

Read Reviews (2)
2.75 2
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The sweetness of pineapple shines through in these tasty muffins. They're sure to be gobbled up in no time! -Tina Hanson, Portage, Wisconsin
TOTAL TIME: Prep: 5 min. Bake: 20 min. + cooling
MAKES:20 servings
TOTAL TIME: Prep: 5 min. Bake: 20 min. + cooling
MAKES: 20 servings

Ingredients

  • 2 cups King Arthur Unbleached All-Purpose Flour
  • 2 cups sugar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 cans (8 ounces each) crushed pineapple, undrained
  • 2 eggs
  • 1/2 cup canola oil

Nutritional Facts

1 serving (1 each) equals 185 calories, 6 g fat (1 g saturated fat), 21 mg cholesterol, 90 mg sodium, 31 g carbohydrate, trace fiber, 2 g protein.

Directions

  1. In a large bowl, combine flour, sugar, baking soda and baking powder. In another bowl, mix pineapple, eggs and oil; stir into the dry ingredients just until moistened.
  2. Fill greased or paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until muffins test done. Cool in pans for 10 minutes before removing to wire racks. Yield: about 20 muffins.
Originally published as Sweet Pineapple Muffins in Country Woman May/June 1995, p35

Nutritional Facts

1 serving (1 each) equals 185 calories, 6 g fat (1 g saturated fat), 21 mg cholesterol, 90 mg sodium, 31 g carbohydrate, trace fiber, 2 g protein.

Reviews for Sweet Pineapple Muffins(2)

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (0)
4 Star
 (1)
3 Star
 (2)
2 Star
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1 Star
 (1)
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MY REVIEW
Reviewed Feb. 2, 2014

I followed the recipe and mine didn't rise at all. In fact, they overflowed the muffin tins and sank in the centers. I, too, think it may have had something to do with the amount of juice except the batter wasn't runny to begin with.

MY REVIEW
Reviewed Dec. 2, 2011

The muffins tasted wonderful; however, they did not raise as they should. Has anyone else had that problem? Perhaps the pineapple should have been drained and only part of the juice added? Suggestions???

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