Pineapple Muffins From Mini Wheats Recipes

CASEY'S PINEAPPLE MINI MUFFINS

Steps:

• 1. Preheat over to 350 degrees.
• 2. Lightly coat mini-muffin tray with non-stick cooking spray.
• 3. Measure sugar, egg, butter and Greek Yogurt into bowl and beat until well mixed.
• 4. In a separate bowl, combine flour,baking powder,baking soda and salt.
• 5. Add cream mixture to dry ingredients and stir until moist.
• 6.Fold crushed pineapple into the mixture.
• 7.Fill greased muffin trays and bake 350 degrees for 10 minutes.

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.

BRAN MUFFINS WITH PINEAPPLE

Steps:

• Pour boiling water over Quaker bran hot cereal and let sit 5 minutes.
• Add molasses, splenda, butter, eggs, buttermilk, and pineapple. Mix together. I don't use a mixer, I just mix together in a big bowl.
• Add flour, flax, soda, salt, All Bran, and nuts and mix together.
• Spoon into greased muffin tins (almost full, as these don't rise much).
• Bake at 400 degrees about 15 minutes. Done when top springs back.

PINEAPPLE MUFFINS

Steps:

• Preheat oven to 350 degrees F.
• Place 1 T. melted butter in the bottom of each section of the pan.
• Divide brown sugar evenly and sprinkle over butter.
• Place one pineapple ring in each section and place cherry in center of pineapple ring; set aside.
• In medium bowl, combine remaining ingredients and blend at low speed, scraping bowl often.
• Beat at medium speed for 3 minutes, scraping bowl occasionally.
• Pour batter over pineapple slices in pan.
• Bake for 23-25 minutes, or until toothpick inserted comes out clean.
• Remove from oven and immediately invert onto heatproof platter.
• Serve warm or cool.

DELICIOUSLY MOIST PINEAPPLE MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 18 muffin cups with paper liners.
• Mix flour, sugar, wheat germ, oat bran, baking soda, and salt together in a large mixing bowl. Add eggs and pineapple; stir until just combined. Fold in coconut.
• Pour batter into lined muffin cups to about 2/3 full.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes.

SIMPLE PINEAPPLE MUFFINS

Steps:

• Heat your oven to 220 °C (= 428 °F). Grease 18 muffin pans.
• Sift and combine flour and baking powder. .
• Mix in sugar.
• In a second bowl, beat together egg, vanill and oil.
• Add pineapple and its juice to egg mixture.
• Combine both bowls, mix together to form a batter.
• Fill muffin pans to 2/3 full.
• Bake for 25 minutes.

SIMPLE PINEAPPLE MUFFINS

Steps:

• Cream butter with sugar.
• Beat in egg.
• Stir in flour through pineapple just enough to moisten.
• Pour batter into greased muffin tins.
• Bake at 350°F about 30 minutes or until toothpick inserted in center comes out clean.
• Serve with whipped butter.

PINEAPPLE UPSIDE-DOWN MUFFINS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease 12 muffin cups. Stack the pineapple slices and cut them into 6 wedges. Set aside.
• Sprinkle 1 teaspoon of brown sugar into the bottom of each muffin cup. Sprinkle in 1/2 teaspoon of walnuts over the sugar, and then place two wedges of pineapple into each cup. Set aside.
• In a large bowl, stir together the oats, whole wheat flour, all-purpose flour, baking powder, baking soda, salt and cinnamon. In a separate bowl, whisk together the eggs, 1/2 cup of brown sugar, canola oil, pineapple juice and vanilla. Stir the wet ingredients into the dry just until moistened. Fold in the crushed pineapple, carrot, raisins and walnuts. Spoon evenly into the prepared muffin cups.
• Bake the muffins until the tops spring back when lightly pressed, about 20 minutes. While the muffins are still hot, loosen the edges from the pan using a small knife and invert onto a serving tray so that the pineapple is on top. Serve upside-down while still warm or at room temperature.