 |
Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
|
Healthy, moist and delicious breakfast or snack muffin Ingredients:
1/4 cup sugar |
2 egg whites |
1/4 cup vegetable oil |
1 cup nonfat plain yogurt |
1 1/2 cups all-purpose flour |
1 teaspoon baking powder |
1/2 teaspoon baking soda |
1 cup crushed pineapple, well drained |
Directions:
1. 1. Preheat oven to 375 degrees. Put paper lines in muffin tin.
2. 2. In bowl, combine sugar, egg whites, oil and yogurt. Beat until well combined.
3. 3. Add flour, baking powder and baking soda. Combine until well mixed.
4. 4. Add pineapple and mix until combined.
5. 5. Evenly divide the batter among the 12 muffin cups.
6. 6. Bake for 15-20 minutes or until a toothpick inserted into center comes out clean.
7. 7. Remove and cool on a rack.
8. 8. **Can freeze well wrapped muffins for 2 months.
|
|