Pineapple Inside Out Mini Muffins ( 1 Points+)

Pineapple Inside Out Mini Muffins ( 1 Points+ )

Mini Inside Out Pineapple Muffins

48 Servings

  • 1/2 Cup Butter, softened
  • 1/2 Cup Brown Sugar, packed
  • 2 Large Eggs, yolks and whites separated
  • 2 Cups White Whole Wheat Flour
  • 2 tsp Baking Powder
  • 1/2 tsp Baking Sodea
  • 1/4 tsp Salt
  • 6oz Chobani 2% Pineapple Greek Yoghurt
  • 2 tsp Pure Vanilla Extract
  • 15oz Can Crushed Pineapple, drained
  • 1/4 Cup Marachino Cherries, sliced

Preheat oven to 350F

Grease two mini muffins tins with mon-stick cooking spray.

In a large bowl, cream the butter and sugar until fluffy.

Add the egg yolks, one at a time.  Beat well after each.

In a separate bowl, stir together the dry ingredients.

With the mixer on low speed, add the dry ingredients to the creamed mixture, alternating two times with the Greek yogurt, then add the vanilla extract.  Beat until smooth.  Fold in the drained pineapple.

In another bowl beat the egg whites until soft peaks form.  Gently fold them into the muffin batter until blended.

Spoon the batter into the prepared pan.  Topping each with 1 cherry slice.

Bake at 350F for 20 to 25 minutes or until a toothpick inserted in the centre comes out clean.

Cool for 5 minutes before removing to cool completely.

Per Serving: 52 Calories, 2.3g Fat, 7g Carbs, 1.3g Protein, 0.6g Fibre (1 Points+)

This recipe came from the wonderful blog Danica’s Daily.


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