Pineapple Cherry Muffins

Submitted by Scotts Sassy Girl

"I experimented with different ingredients to make these muffins very tasty. I know you can't find Pure Pineapple Extract here, but I have a friend who lives in Hawaii and she sent me three bottles as her family makes it just for family and friends they also a specialty shop. But a friend in the lower 48 told me that I can find it in specialty shops for cooks. So that why I used the pure pineapple extract. I have also used Rum and coconut extracts they are very good to."

 

• Ready In: 30mins
• Ingredients: 9
• Yields: 12 muffins
• Serves: 12

ingredients

• 473.18 ml self-rising flour
• 157.80 ml Splenda granular
• 157.80 ml sugar
• 566.99 g can crushed pineapple
• 283.49 g jar maraschino cherries, chopped
• 4.92 ml pure vanilla extract
• 7.39 ml pure pineapple extract
• 1 egg, beaten
• 59.14 ml margarine, melted

directions

1. Mix all dry ingredients in a bowl. Add the crushed pineapple, chopped cherries and the extracts. Add the beaten egg and melted margarine. Mix well. The batter will be very thick. Spray the muffin tins with a vegetable spray. Put the batter in the muffin tins. Sometimes I use 3/4 cup chopped pecans with 3/4 cup Splendor Brown Sugar substitute for a topping. Makes them even more yummy.
2. Bake at 400 degrees for 20 minutes.