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Breakfast, Brunch & lunch

Pina Colada Muffins
These breakfast muffins have plenty of flavor and fewer calories than regular muffins, thanks to the substitution of sucralose, commonly available as Splenda, for sugar. Pineapple adds extra sweetness and keeps the muffins moist.
1 3/4 cup All purpose flour
5 1/5 g Splenda
2 teaspoon Baking Powder
1/2 teaspoon Salt
1 teaspoon Cinnamon, ground
1/4 teaspoon Nutmeg, ground
2 each Egg
3/4 cup Skim milk
3 tablespoon Butter, melted
1 teaspoon Rum extract
8 oz Pineapple, crushed, cnd, w/juice, drained
1/2 cup Unsweetened dried coconut
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Pina Colada Muffins

Pina Colada Muffins

Pina Colada Muffins
  • Servings:Serves 12
  • Prep Time:20 minutes
  • Cook Time:20 minutes
1. Preheat oven to 400 degrees F. Spray a 12-cup muffin pan with vegetable cooking spray.
2. In a large bowl, mix together flour, sucralose, baking powder, salt, cinnamon, and nutmeg.
3. In a smaller bowl, lightly beat eggs, then add milk, butter, and rum extract. Stir in pineapple and 1/4 cup of the coconut.
4. Make a well in center of dry ingredients and slowly add wet ingredients. STiur until just moistened; don't over-mix. Spoon mixture into prepared muffin pans, filling them 3/4 full. Sprinkle top of each muffin with about 1 tsp. of the remaining coconut.
5. Bake at 400 degrees F for 15 to 20 minutes, until golden brown or until a toothpick inserted into muffin center comes out clean. Let rest in pans for 5 minutes, then remove to a cooling rack. Serve warm or at room temperature.
Source: Hannaford Fresh Magazine, November - December 2008