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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 muffins 75g Recipe makes 12 muffins) |
||
| Calories 157 | ||
| Calories from Fat 47 | (29%) | |
| Amount Per Serving | %DV | |
| Total Fat 5.2g | 8% | |
| Saturated Fat 3.1g | 15% | |
| Monounsaturated Fat 1.4g | ||
| Polyunsaturated Fat 0.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 30mg | 10% | |
| Sodium 182mg | 7% | |
| Potassium 84mg | 2% | |
| Total Carbohydrate 24.4g | 8% | |
| Dietary Fiber 0.8g | 3% | |
| Sugars 7.1g | ||
| Protein 3.5g | 6% | |
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Ingredients
- 1 (8 1/4 ounce) can crushed pineapple
- 2 cups sifted all-purpose flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1 egg
- 1 cup milk
- 1 teaspoon grated orange rind
- 1/4 cup butter, melted
Directions
1
Drain pineapple well.2
Sift together flour, sugar, baking powder, salt and nutmeg.3
Beat together egg and milk; stir in pineapple and orange rind.4
Blend into dry ingredients, along with melted butter, mixing as little as possible until all particles are just moistened.5
Spoon into lightly greased muffin pans.6
Bake in a preheated 400-degree oven 20- 25 minutes until golden.7
Cool 5 minutes before removing from pan.8
Serve warm!
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- Course > Breads > Quick Breads > Muffins
- Course > Breakfast
- Main Ingredient > Pasta, Rice & Grains > Grains
- Main Ingredient > Fruit > Tropical > Pineapple
- Preparation > Time to Make > < 60 mins
- Preparation > Simple
- Preparation > Equipment > Oven
- Preparation > Number of Servings
- Occasion > Gifts
- Occasion > Taste/Mood > Comfort Food
- Dietary > Lighter Fare
Featured Reviews for This Recipe
From: Roosie
On Feb 11, 2005
Not bad! Mine turned out a tad dry, but I got distracted and left them in the oven a bit too long. Nice flavor... certainly true to the name, between the orange zest and pineapple they really do taste golden! I made a couple subs- I used thawed frozen pinapple (1 cup), whole wheat pastry flour for the flour, sucanat (evaporated cane juice) for the sugar and mace instead of nutmeg (we don't care for the latter). Turned out quite well. We did feel that they could have been a little richer- I was thinking that it might be tasty to make them with coconut milk instead of milk (since these did make me crave some coconut), or something simpler like sour cream. BF thought that he would have liked the batter to be a bit more spongey or sponge cake-like, as it was it was rather tender- maybe adding another egg (and adjusting the flour) would aid with this. Not a bad muffin- certainly a nice change of pace from plain ol' blueberry muffins! Thanks s'kat!
From: znglass
On Mar 12, 2003
These are excellent! Thanks! I have also used lemon rind when I didn't have fresh oranges on hand, and they are just terrific either way. A family favorite...
From: Charishma Ramchandani
On May 8, 2002
While these muffins were being baked, the whole house smelt like a bakery!!These muffins have been very aptly titled. I made these today and they were really moist, actually, a little bit more than I'd expected. They were enjoyed by all. I didn't have nutmeg around, so I substituted it with 1 tsp. of powdered cinnamon and instead of the orange rind, I used 1 tsp of orange juice.
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