Daddy's Low-Sodium Pineapple Muffins

READY IN: 40mins




  • 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.