Low Fat Pineapple Banana And Raisin Muffins Recipes

PINEAPPLE BANANA MUFFINS

Steps:

• In a small bowl, combine the flours, sugar, baking soda, baking powder, cinnamon, nutmeg and salt. In another bowl, whisk the egg, oil, milk and vanilla. Stir into dry ingredients just until moistened. Fold in bananas and pineapple. , Coat muffin cups with cooking spray or use paper liners; fill three-fourths full with batter. Bake at 375° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

DELICIOUS PINEAPPLE MUFFINS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease and flour muffin pans, or line with paper liners.
• In a large bowl, stir together 2 cups flour, white sugar, baking powder and salt. Drain pineapple, reserving 1/4 cup juice. Make a well in the center of the dry ingredients, and pour in the reserved juice, egg, milk, and 1/4 cup melted butter. Mix just until blended.
• In a separate bowl, stir together the cinnamon, brown sugar, 1/2 cup flour, and 1/4 cup melted butter to make the topping.
• Spoon batter into muffin cups, then spoon crushed pineapple over the batter and sprinkle with the cinnamon topping.
• Bake for 30 minutes in the preheated oven, until a toothpick inserted in the crown of the muffin comes out clean.

HEALTHY BANANA-PINEAPPLE MUFFINS

Steps:

• Whisk first 4 ingredients until well blended.
• Stir in 5 dry ingredients just until moistened. Batter will be thick.
• Add bananas, pineapple, and nuts.
• Prepare muffin tin with non-stick cooking spray and flour or use paper liners. Spoon batter into muffin cups until they are full or slightly more.
• Bake at 350 degrees for 30 minutes, or until toothpick inserted in center of muffin comes out clean.

LOW-FAT PINEAPPLE-BANANA AND RAISIN MUFFINS

Steps:

• Combine all dry ingredients.
• Beat together remaining ingredients in a large bowl until well blended.
• Add dry ingredients to wet, stirring until just combined.
• Spoon into greased muffins cups, filling them until almost full.
• Bake at 350 for 20 minutes.

PINEAPPLE RAISIN MUFFINS

Steps:

• 1. Stir together flour, 1/2 cup sugar, baking powder, 1/2 teaspoon cinnamon, salt and ginger. Set aside.2. In large bowl combine 1 1/2 cups KELLOGG'S RICE KRISPIES cereal, undrained pineapple and milk. Let stand about 2 minutes or until cereal softens. Add egg and oil. Beat well. Add raisins and flour mixture, stirring until just combined. Portion evenly into twelve 2 1/2-inch muffin-pan cups coated with cooking spray or lined with foil bake cups.3. In small bowl stir together 1 tablespoon sugar and 1/2 teaspoon cinnamon. Sprinkle over tops of muffins. Sprinkle 1/2 cup cereal on top.4. Bake at 400°F about 17 minutes or until toothpick inserted near center comes out clean. Cool in muffin pan for 5 minutes. Remove from pan. Cool completely.

LOW-FAT CARROT RAISIN MUFFINS

Steps:

• 1. Combine dry ingredients in large bowl. Set aside.2. In separate bowl, mix the raisins, MORNINGSTAR FARMS® BETTER'N EGGS®, milk and shredded carrot. Pour over dry ingredients and mix by hand just until moistened. Divide batter evenly in 12 muffin-pan cups coated with cooking spray.3. Bake at 400°F about 20 minutes or until nicely browned.

LOW-FAT BANANA MUFFINS

Steps:

• In a large bowl, combine flour, baking powder, baking soda and cinnamon. Combine remaining ingredients; stir into dry ingredients just until moistened. Coat muffin cups with cooking spray or use paper liners; fill cups two-thirds full. Bake at 350° for 20-25 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack.