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Pina Colada Muffins
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Pina Colada Muffins
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  Print Recipe

Ingredients:
................................................
Servings:
about
scaling
Cook Time:
 20 minutes
Prep Time:
 20 minutes
Cook Method:
 baked
Cook Temp:
 400 degrees F
Directions:
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These breakfast muffins have plenty of flavor and fewer calories than regular muffins, thanks to the substitution of sucralose, commonly available as Splenda, for sugar. Pineapple adds extra sweetness and keeps the muffins moist.

1. Preheat oven to 400 degrees F. Spray a 12-cup muffin pan with vegetable cooking spray.
2. In a large bowl, mix together flour, sucralose, baking powder, salt, cinnamon, and nutmeg.
3. In a smaller bowl, lightly beat eggs, then add milk, butter, and rum extract. Stir in pineapple and 1/4 cup of the coconut.
4. Make a well in center of dry ingredients and slowly add wet ingredients. STiur until just moistened; don't over-mix. Spoon mixture into prepared muffin pans, filling them 3/4 full. Sprinkle top of each muffin with about 1 tsp. of the remaining coconut.
5. Bake at 400 degrees F for 15 to 20 minutes, until golden brown or until a toothpick inserted into muffin center comes out clean. Let rest in pans for 5 minutes, then remove to a cooling rack. Serve warm or at room temperature.

Recipe courtesy of Hannaford fresh November-December 2008.
1 3/4 cup All purpose flour
5 1/5 oz Sweetener, sucralose, Splenda
2 tsp Baking Powder
1/2 tsp Salt
1 tsp Cinnamon, ground
1/4 tsp Nutmeg, ground
2 ea Egg
3/4 cup Skim milk
3 Tbs Butter, melted
1 tsp Rum extract
8 oz Pineapple, crushed, cnd, w/juice, drained
1/2 cup Unsweetened dried coconut


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