This recipe is really really simple, and it makes a wonderful grab n' go breakfast. You taste both the pineapple and blueberries, which pop and bleed throughout the muffin if they get hot enough in the oven. The muffin also tastes almost buttery, even though there's no butter in it at all.
Ingredients:
* 1 20 oz can of pineapple in 100% pineapple juice, blended (It should have the consistency of applesauce)
* 1 tsp of vanilla extract
* 1/4 cup of oil (or melted butter)
* 2 cups of ww pastry flour
* 1.5 tsp of baking soda
* 3/4 tsp of ground cinnamon
* 1/4 cup of granulated or brown sugar
* 1 cup of blueberries mixed with 1 tbsp of flour
1. Preheat oven to 350 degrees.
2. Combine all the wet ingredients (except of blueberries), including the sugar, in a large bowl.
3. In a medium bowl, combine all the dry ingredients.
4. Pour dry mixture into the wet and mix with a whisk.
5. Fold in blueberries with spatula.
6. Pour 1/4 cup of batter into the greased muffin tin and bake for 20 minutes.
Makes 16 muffins
ENJOY!
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