Tuesday, November 03, 2009

Pineapple Corn Muffins

So OK, most of you already know my computer died yesterday and I am now hanging out at the library. So that means more limited posts and no cute pictures! So please bear with me and hopefully this will be a short term set back.

Here is the recipe for yesterdays breakfast. The fruit replaces the oil and eggs in the recipe, leaving it healthier and moister ~ scrumptious!

Pineapple Corn Muffins

3 boxes 7oz. corn muffing mix
20 oz. can crushed pineapple, with liquid

Preheat oven to 350. Grease a muffin tin or use the paper cups with a shot of cooking spray. Mix all ingredients thoroughly. Using a 1/4 cup measuring cup fill the muffin tins. Bake 30 minutes or until golden brown. Cool at least five minutes before releasing them from pan and placing on cooling rack. Repeat.

Makes 18 yummy muffins and one extremely happy family!

Blessings, Beth Ann

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