Sour Cream Pineapple Muffins 8 oz Pineapple -- crushed/undrain
2 tb Orange marmalade*
1/2 c Fat-free sour cream
1/3 c Applesauce -- at room temperature
1 Egg white -- whipped
1 1/3 c Unbleached flour
1 c Rolled oats
1/3 c Brown sugar -- packed
1 ts Baking powder
1/2 ts Baking soda
1/2 ts Salt
Preheat oven at 350. Prepare muffin pans with cooking spray and
flour. In a mixing bowl, combine pineapple, marmalade, sour cream,
applesauce, and egg white. In another mixing bowl, combine flour,
oats, sugar, baking powder, baking soda, and salt. Mix wet
ingredients with dry ingredients just until moistened. Use an ice
cream scoop to fill muffin tins two thirds full. Bake for 23 to 27
minutes.
Sour Cream Pineapple Muffins printer friendly version located here. (Just the recipe. Nothing else.)
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