Pineapple Sunshine Muffins Recipe

5 1
Publisher Photo

Pineapple Sunshine Muffins Recipe

Be the first to add a review
5 1
Publisher Photo
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.
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
12 servings
TOTAL TIME:
Prep/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) crushed pineapple, undrained
  • 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.
Originally published as Pineapple Sunshine Muffins in Best of Country Breads 2000, p16

Nutritional Facts

1 each: 272 calories, 12g fat (5g saturated fat), 56mg cholesterol, 191mg sodium, 38g carbohydrate (21g sugars, 1g fiber), 5g protein.

  • 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) crushed pineapple, undrained
  • 1/2 cup shredded carrot
  • 1/2 cup sunflower kernels
  1. 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.
  2. 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.
Originally published as Pineapple Sunshine Muffins in Best of Country Breads 2000, p16

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forPineapple Sunshine Muffins

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review