Fruit sweet and sugar free - pineapple pecan muffins

10 lg muffins

Ingredients

Quantity Ingredient
½ cup Pecans
1 cup Pealed and diced apples
½ cup Oil
14 tablespoons Fruit sweetener
2¾ cup Unbleached white flour
1 teaspoon Baking powder
1 teaspoon Baking soda
1⅔ cup Pineapple (crush/drain)
2 Eggs
1 teaspoon Vanilla extract
1 teaspoon Cinnamon
½ teaspoon Nutmeg
½ teaspoon Salt

Directions

FRUIT AND NUTS

WET INGREDIENTS

DRY INGREDIENTS

Preheat oven to 375 degrees. Lightly spray regular size or mini muffin tins with lecithin spray. Toast the pecans in the oven for 7-10 minutes, stirring occasionally. Allow the nuts to cool, then coarsely chop the nuts with a knife or with a pulsing action in a food processor. Drain the crushed pineapple, reserving the juice for another use. Whisk together the wet ingredients in the order listed until well blended. Sift together the dry ingredients into a large bowl. Make a well in the center and stir in the wet mix. When half mixed, stir in the diced apples, drained pineapple and toasted pecans. Do not overmix, the batter should remain lumpy. Use a rounded #12 (½ cup) scoop to place the batter into regular size muffin tims or use a #24 (2-3 tablespoons) scoop for the mini muffin tins. Bake either sized muffins on the middle shelf of the preheated oven. Bake regular sized muffins for 25-30 minutes, and mini muffins for 15-20 minutes. Turn the muffin tins once, if necessary, for the muffins to brown evenly. Let the muffins cool in the pan for 5 minutes before removing them to a wire rack to cool completely.

Submitted By JANE KNOX On 10-01-94

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