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Oh these are awesome!! Very easy to make (my 2 year old "helped"). I did not have a can of crushed pineapple so I put a can of chunks in the food processor and whirred until it was the consistency of crushed. These have a wonderful flavor and are incredibly moist, particularly for being low in fat. I made 12 small muffins and 6 big. Definitely one I will use many times. Thanks!

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ladypit January 13, 2004

Love these muffins! I found this recipe a year ago and it is definitely one of our favorites. My husband is low sodium since his heart attack and I log many hours looking for low sodium recipes. So happy I came across these! These are perfect made just as the recipe states. I usually make a batch for road trips, they are great for breakfast lunch or snacks. I find they go mouldy a little fast, but they usually aren't around long enough for that to happen anyways! Thanks for sharing!

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Lindsay M. September 20, 2013

These were quite tasty. I made a 1/2 batch (6 muffins); using whole wheat flour, coconut extract, pineapple tidbits (crushed in food processor), and more sugar. I also sprinkled some unsweetened shredded coconut on top before baking. I kept it in the oven for 20 minutes at 400°F. They came out moist and delicious, and were a hit in my house. Thanks for the great recipe.

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haven't the slightest March 11, 2011

Try using silicone muffin cups. (I have two sets of 12.) Simply place them on a cookie sheet and fill them up. If muffins overflow, the mess goes on the sheet. When the muffins are done, remove the muffin cups and place on baking rack to cool (the bottoms will be too dark if you let them cool on the sheet). Muffins will practiaclly fall out of the silicone cups once the edge has been loosened.

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hpetryinchina April 12, 2009

Super easy to make. I had half a can of pineapple leftover from another recipe so i decided to try these muffins and i am so glad i did. i had used most of the pineapple juice already, so i added some milk to make a gooey consistency. i also added 1/2 cup flaked coconut which gives a nice texture and extra flavor.

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ewegibson May 04, 2008

Set oven at 400 degrees and after 15 minutes checked muffins and they were all burnt. They had no taste to them. Recipe states 25 minutes at 425 degrees. Not possible. Really no calories because we had to throw them away.

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justus November 05, 2006

Moist, light, and a good mild flavor. I was afraid that the pineapple juice would cause them to brown unevenly but set the oven to 400 degrees and they were a light color throughout. Definitely the best pineapple muffin recipe I've tried.

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Lisa Eberhardt May 06, 2005

Since I have to stay under 3000mg of sodium a day these are wonderful for breakfast. And lots less sodium then a piece of bread. The wife and I love them and make them about twice a week for breakfast. James Albin

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James Albin January 28, 2005

moist and cake-like, the pineapple flavor really comes through.

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pimmento24 November 30, 2004

I didn't care for this recipe, although it may just be that I am not accustomed to low fat or low sodium foods. They just seemed to be lacking the flavor that I am used to. I think I may play around with this recipe a bit and see if I can't make them more to my liking, so thanks for a great starting point! They were very easy to make, I will say that!

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CeeBee March 24, 2004
Daddy's Low-Sodium Pineapple Muffins