Daddy's Low-Sodium Pineapple Muffins

Daddy's Low-Sodium Pineapple Muffins created by havent the slightest

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?

Ready In:
40mins
Serves:
Units:

ingredients

directions

  • Preheat oven to 425 degrees F.
  • Combine dry ingredients.
  • In another bowl, combine egg, vanilla and oil, beat lightly with fork or whisk, then add pineapple& juice; mix.
  • Add wet ingredients to the flour mixture, stirring JUST until combined.
  • This is very important!
  • I 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.
  • So- DON'T BEAT THE MUFFIN BATTER, and they'll never know you just figured out how to turn the oven on yesterday.
  • Spray (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!
  • (see above) Fill cups 2/3 full.
  • Bake until golden brown (25 min).
  • They may seem soft and undercooked, but they do firm up as they stand.
  • If they don't come out moist, you baked them too long.
  • Make a note of it for next time.
  • Cool slightly then remove from pan.
  • Dad had this in his recipe but he never did it!
  • I do.
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RECIPE MADE WITH LOVE BY

@ThatBobbieGirl
Contributor
@ThatBobbieGirl
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"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?"
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  1. Lindsay M.
    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!
    Reply
  2. havent the slightest
    Daddy's Low-Sodium Pineapple Muffins Created by havent the slightest
    Reply
  3. havent the slightest
    Daddy's Low-Sodium Pineapple Muffins Created by havent the slightest
    Reply
  4. havent the slightest
    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.
    Reply
  5. hpetryinchina
    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.
    Reply
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