Pineapple Muffins

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Pineapple Muffins

 

1 can crushed pineapple, packed in juice (8 oz)

1 egg white

1/2 cup soy milk

1/3 cup packed brown sugar

3 tbsp canola oil

1-3/4 cups all-purpose flour

1-1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp ground cinnamon

1/8 tsp salt

 

Coat 12 (2 1/2 " ) muffin cups with no-stick spray and set aside.

 

Place the pineapple in a sieve over a 1-cup measure and press with the

back of a spoon to remove the excess liquid. Reserve 1/4 cup of the

juice and set aside with the pineapple.

 

In a small bowl, whisk together the egg white, milk, brown sugar, oil

and reserved pineapple juice. Stir in the pineapple.

 

In a medium bowl, stir together the flour, baking powder, baking soda,

cinnamon and salt. Add the pineapple mixture. Stir just until

moistened (the batter will be lumpy).

 

Spoon the batter evenly into the prepared muffin cups. Bake at 400

degrees F for 13 to 15 minutes, or until the muffins are lightly browned

and a toothpick inserted in the center comes out clean.

 

Makes 12.

 

 

 

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