body{font-family:arial} h1,h2,h3,h4,h5,h6,h7,h8{font-family: arial} :link{color:(#7f7f56);}/*for unvisited links*/ :visited{color:(#ffffac);}/*for visited links*/ -->

Thursday, August 22, 2013


Pineapple Yogurt Muffins

Vegetable oil cooking spray or paper muffin liners
¼ c. sugar
2 egg whites
¼ c. vegetable oil
1 c. nonfat plain yogurt
1 ½ c. all-purpose flour
1 tsp. baking powder
½ tsp. baking soda
1 c. crushed pineapple, well drained

Preheat oven to 375.  Spray the muffin pan with the cooking spray or line with paper liners that are sprayed on the inside. 

In a medium -size bowl, combine the sugar, egg whites, oil and yogurt.  Beat until well combined.  In another medium bowl, sift together the flour, baking powder and baking soda.  Add the yogurt mixture to the flour mixture and stir until moistened.  Stir in the pineapple.

Evenly divide the batter among the 12 muffin cups.  Bake for 15-20 minutes, or until a wooden pick inserted into the center comes out clean and muffins are golden.  Remove from the oven and let cool on a wire rack. 

Nutrition Information:  1 muffin
Calories 162, Total fat 3 g, Saturated fat trace g, Cholesterol trace mg, Sodium 86 mg, Carbohydrate 19 g, Fiber 0.5 g, Sugar 7 g, Protein 3 g

No comments:

Post a Comment