Tropical Muffins
Adapted from
Quick Cooking
18 servings
| 2 cups unbleached flour | 1 tsp pure vanilla extract | ||
| 1/4 cup coconut | 1/2 tsp almond extract | ||
| 1/4 cup almonds, chopped | 1 whole egg | ||
| 1 tsp baking soda | 20 ozs crushed pineapple, drained | ||
| 1/2 tsp salt | 1/4 cup light sour cream | ||
| 4 ozs fat-free cream cheese, softened | 1/4 cup almonds, chopped | ||
| 1 cup granulated sugar |
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Preheat oven to 375. Prepare 18 standard muffin pans with cooking spray; set aside. In a mixing bowl, combine flour, coconut, 1/4 cup almonds, baking soda, and salt. Mix well and set aside. In another mixing bowl, combine cream cheese and sugar until smooth. Add vanilla extract, egg, crushed pineapple, and sour cream. Add to flour mixture. Mix until all is moistened. Fill muffin pans with two ounces of batter. Sprinkle each muffin with remaining chopped almonds. Bake for 20 minutes, or until toothpick inserted in center comes out clean.
| Calories | 144 | %CFF | 14 % | |
| Total Fat | 2 g | Saturated Fat | 0.7 mg | |
| Protein | 3 g | Cholesterol | 10 g | |
| Carbohydrates | 17 g | Sodium | 151 mg | |
| Sugars | 16 g | Fiber | 1 g | |
|
2.9 WW Points | ||||
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