Sugarfree pineapple muffins~

14 servings

Ingredients

Quantity Ingredient
½ cup Butter -- softened
3 larges Eggs
1 cup Unsweetened pineapple juice
(drained from 20-oz can of
Crushed -- pineapple)
1 teaspoon Lemon juice
2½ cup Unbleached white flour
1 teaspoon Baking soda
2 teaspoons Baking powder
1 cup Well-drained crushed
Pineapple -- (from 20-oz
Can)
1 8 oz pkg
½ cup Ground pecans
TOPPING-----
Cream cheese -- softened

Directions

Beat together butter, eggs, pineapple juice, and lemon juice. Add flour, baking soda, and baking powder. Beat well. Stir in crushed pineapple. Spoon batter into oiled and floured muffin tins. Bake at 350~ for 20 minutes or until lightly browned. Cool on wire racks.

Frost with cream cheese and sprinkle liberally with ground nuts.

Yield: 14 muffins.

Per muffin: Calories 209; fat 11⅒ g; cholesterol 65 mg; carbohydrate 23⅖ g; fiber 1⅕ g; protein 4.3 g; sodium 228 mg; potassium 103 mg; calcium 67 mg.

Marjorie's note: These muffins are delicious without the topping.

Per muffin without topping: Calories 176; fat 7⅘ g; cholesterol 63 mg; carbohydrate 22⅗ g; fiber 0.9 g; protein 3.9 g; sodium 222 mg; potassium 85 mg; calcium 64 mg. Typed for you by Marjorie Scofield 9/14/95 Recipe By : from Joyce Brotherton 8/95 From: Marjorie Scofield Date: 09-15-95 (15:21) (160) Fido: Recipes

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