Pineapple Berry "make Um Your Way" Muffins

Name: Pineapple Berry "make Um Your Way" Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 12 muffins, 12-14 serving(s)
Ingredients: 1 (8 ounce) can crushed pineapple; 1 cup light sour cream; 1 egg; 1/4 cup melted butter; 1/2 cup flaked coconut (optional); 1 1/2 cups flour (can be part white whole wheat); 1/2 cup sugar; 1 -2 tablespoon ground flax seeds; 1 cup oatmeal; 1 tablespoon baking powder; 1/2 teaspoon cinnamon; 1/4 teaspoon nutmeg; 1/2 teaspoon salt; 1/2 cup blueberries (fresh or frozen or could sub raspberries or blackberries); 1/3 cup chopped pecans (macadamia nuts are great)

Submitted by gail.lalumiere

"Muffins with lots of taste, fiber and not too many calories. These will carry you through till lunch."

Download

photo by stormylee

Ready In:: 45mins
Ingredients:: 15
Yields:: 12 muffins
Serves:: 12-14

ingredients

1 (8 ounce) can crushed pineapple
1 cup light sour cream
1 egg
¹⁄₄ cup melted butter
¹⁄₂ cup flaked coconut (optional)
1 ¹⁄₂ cups flour (can be part white whole wheat)
¹⁄₂ cup sugar
1 -2 tablespoon ground flax seeds
1 cup oatmeal
1 tablespoon baking powder
¹⁄₂ teaspoon cinnamon
¹⁄₄ teaspoon nutmeg
¹⁄₂ teaspoon salt
¹⁄₂ cup blueberries (fresh or frozen or could sub raspberries or blackberries)
¹⁄₃ cup chopped pecans (macadamia nuts are great)

directions

Set oven to 350 degrees.
In a small bowl combine the pineapple, sour cream, egg, melted butter until well blended. Stir in the coconut.
In a large bowl mix the dry items, flour through salt, and blend well.
Add the berries and nuts to the flour mix and toss to blend.
Make a well in the dry ingredients and pour in the wet blend.
Gently stir until just combined.
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).
Bake for 30 - 35 minutes.

Questions & Replies

Got a question? Share it with the community!

Reviews

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!

stormylee