Tropical Muffins

Adapted from Quick Cooking

  • 2 cups unbleached flour
  • 1/4 cup coconut
  • 1/4 cup almonds, chopped
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 4 ozs fat-free cream cheese, softened
  • 1 cup granulated sugar
  • 1 tsp pure vanilla extract
  • 1/2 tsp almond extract
  • 1 whole egg
  • 20 ozs crushed pineapple, drained
  • 1/4 cup light sour cream
  • 1/4 cup almonds, chopped
Tropical Muffins
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.
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Posted: 5/17/2007
Muffins & Cupcakes
Rated by 0 users (0.00)
WW Points* : 2.87
18 servings
Nutrition Facts
Servings Per Recipe 18
Amount Per Serving
Calories 145
Calories from Fat 21 (14%)
% Daily Value *
Total Fat 2g 3%
Saturated Fat 0.7g 3%
Monounsaturated Fat 1g
Polyunsaturated Fat 0.4g
Trans Fat 0g
Cholesterol 10g 3%
Sodium 151mg 6%
Potassium 0mg 0%
Total Carbohydrate17g 6%
Dietary Fiber 1g 4%
Sugars 16g
Protein 3g 4%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.