1/2 Photos of Daddy's Low-Sodium Pineapple Muffins
Make these fresh and warm for a weekend breakfast, or try them with a ham dinner, or even with chicken or turkey. Apparently not too many folks have thought about putting pineapple in a muffin. I know I hadn't until I tasted these at my parents' house. I don't know where my Dad got this recipe, but I do know he made some changes to it, so this is his version. He made these moist and not-too-sweet muffins often. I can still picture him dumping them out on the counter right after taking them out of the oven. It was funny, he just took the pan out with potholders and practically threw them on the counter! When you use 2 1/2-inch muffin tins, this recipe will make 18 muffins with 106 calories and 3 grams fat each. If you want to use a different size muffin pan, you will have to adjust the baking time accordingly: less time for smaller muffins (maybe start checking them after 15 minutes?) and more time for larger muffins. And of course, as ovens vary, some of you may find that the temperature of the oven will also need to be adjusted, so that the outside of the muffin does not get overbrown before the inside gets done. Now, listen: I tried using paper muffin cups with this recipe, even though Dad told me it wouldn't work, but I hate washing the muffin pans, so........ok, he was right (again) Too much of the muffin sticks to the paper, I think because these are so low fat. Dad was diabetic and a heart patient, so they are also low in sugar, and sodium. Just remember, no paper liners in the muffin tins, okay?
My Private Note
Units: US | Metric
- 1Preheat oven to 425 degrees F.
- 2Combine dry ingredients.
- 3In another bowl, combine egg, vanilla and oil, beat lightly with fork or whisk, then add pineapple& juice; mix.
- 4Add wet ingredients to the flour mixture, stirring JUST until combined.
- 5This is very important!
- 6I learned the hard way: if you overmix muffins they come out tough and chewy, and people will realize you don't know the first thing about baking.
- 7So- DON'T BEAT THE MUFFIN BATTER, and they'll never know you just figured out how to turn the oven on yesterday.
- 8Spray (approximately) 18 muffin cups (2 1/2") with Pam (or Donna, or Julie, or Fred- or whatever you call your no-stick spray) DO NOT USE PAPER MUFFIN CUPS!
- 9(see above) Fill cups 2/3 full.
- 10Bake until golden brown (25 min).
- 11They may seem soft and undercooked, but they do firm up as they stand.
- 12If they don't come out moist, you baked them too long.
- 13Make a note of it for next time.
- 14Cool slightly then remove from pan.
- 15Dad had this in his recipe but he never did it!
- 16I do.
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Nutritional Facts for Daddy's Low-Sodium Pineapple Muffins
Serving Size: 1 (55 g)
Servings Per Recipe: 18
- Amount Per Serving
- % Daily Value
- Calories 107.7
- Calories from Fat 28
- Total Fat 3.2 g
- Saturated Fat 0.2 g
- Cholesterol 0.0 mg
- Sodium 87.4 mg
- Total Carbohydrate 17.9 g
- Dietary Fiber 0.6 g
- Sugars 6.7 g
- Protein 1.9 g