Whole Wheat Pineapple Muffins

This recipe is a perfect example of the premise of the More with Less Cookbook… nutritious, with more fiber and less sugar, and still delicious.  I used juice-packed pineapple.  Most folks wouldn’t realize there is some whole wheat flour in them.  They need regular 2 ½” muffin cups.  You could certainly add a little cinnamon or nutmeg for a little flavor boost.             

These were easy to make, and my husband commented on how moist they were.  The first time I made them it was a snowy, cold day and I served them with soup, this time I served them with a nice main dish salad. 

Whole Wheat Pineapple Muffins

  1          Cup  Flour, All-purpose

  1          Cup  Whole Wheat Flour

  3          Teaspoons  Baking Powder

     ½      Teaspoon  Salt

     ¼      Cup  Sugar

     ¼      Cup  Butter

  1          Large  Egg

  1          Cup  Crushed Pineapple -- undrained

Preheat oven to 400°.  Stir together the flours, baking powder and salt.  Set aside.

In a medium bowl, cream together until fluffy: the sugar and butter.  Add the egg, beat in.  Stir in the crushed pineapple.

Add the dry ingredients to the creamed mixture and stir just enough to moisten flour.  Fill greased muffin tins 2/3 full.

Bake 15-20 minutes.  Remove from tins at once and serve hot.

One Dozen

2014 Cost:  $ 1.21 or 11¢ each

  "More-with-Less Cook Book"

Per Serving: 141 Calories; 5g Fat (28.2% calories from fat); 3g Protein; 23g Carbohydrate; 2g Dietary Fiber; 28mg Cholesterol; 257mg Sodium.  Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates.