Quick-Breads (muffins, banana bread, etc.)

Pineapple Muffins


1 1/2 cups (375 mL) all purpose flour
2 tsp (10 mL) baking powder
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) cinnamon
1/4 tsp (1 mL) nutmeg
1/2 cup (125 mL) skim milk
2 eggs
1/2 cup (125 mL) canola oil
1 can (8 oz/213 g) unsweetened, crushed pineapple, drained


In a bowl, combine flour, baking powder, salt, cinnamon and nutmeg; mixing in milk, eggs, oil and pineapple, stirring just until moistened. Spoon into 12 muffin cups sprayed with nonstick vegetable spray. Bake in 400F (200C) oven for about 22 minutes or until golden brown. Remove from oven, prick tops in center with fork.

Makes 12 large muffins.

Nutrients per serving:

Calories: 195.5
Carbohydrates: 22.2 g
Protein: 3.3 g
Fat: 10.6 g
Sodim: 145.3 mg