Ingredients
-
1
-
1
-
1
-
1/4
-
1/2
-
1 1/2
-
1/2
-
1 - 2
-
1
-
1
-
1/2
-
1/4
-
1/2
-
1/2
-
1/3
Directions
Pineapple Berry make Um Your Way Muffins, Muffins with lots of taste, fiber and not too many calories These will carry you through till lunch , Great muffins! The pineapple and berries give these a fresh and sweet taste, and I love the crunchy pecans! I omitted the ground flax seeds (didn’t have any), used 1/2 c of whole wheat flour + 1 c all-purpose, and used frozen raspberries Made 12 muffins and did need to bake the muffins closer to 45 minutes before they tested done Quick to put together, a delight to eat – will definitely make again! Thank you for sharing!
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Steps
|
1
Done
|
Set Oven to 350 Degrees. |
|
2
Done
|
in a Small Bowl Combine the Pineapple, Sour Cream, Egg, Melted Butter Until Well Blended. Stir in the Coconut. |
|
3
Done
|
in a Large Bowl Mix the Dry Items, Flour Through Salt, and Blend Well. |
|
4
Done
|
Add the Berries and Nuts to the Flour Mix and Toss to Blend. |
|
5
Done
|
Make a Well in the Dry Ingredients and Pour in the Wet Blend. |
|
6
Done
|
Gently Stir Until Just Combined. |
|
7
Done
|
Spray Oil Into 12 Cup Muffin Tin and Add Generous Amount of the Batter to Each. (if There Is Too Much Batter Left, Make a Small Tin Pan in Addition, or Could Make 2 More Muffins). |
|
8
Done
|
Bake For 30 - 35 Minutes. |
