Diet Pineapple Muffins

Many dieters have banished muffins from their breakfast table. At close to 500 calories each, the gargantuan sugar-laden muffins found in most coffeehouses and bakeries today are no better for you than a huge slice of birthday cake.

But when you make your own, using the recipes here at this web-site, you can turn out true nutritional dynamos. Loaded with protein and calcium (from dairy foods like nonfat milk and lowfat yogurt), anti-oxidants and fiber (from fruits and vegetables) and complex carbohydrates (from whole-wheat flour, rolled oats and cornmeal), these wholesome minibreads are low in fat and low-calorie to boot.

You may think whipping up a batch of healthful muffins is a time-consuming endeavor. But in fact, it’s quite easy: First, combine the flour and other dry ingredients in a large bowl; next, using your hand, make a well, or indentation, in the center. In a separate, smaller bowl, whisk together the wet ingredients. Then pour the liquid mixture into the well and stir several times with a wooden spoon to incorporate everything. That’s it! Hint: The batter should look lumpy–any more mixing will activate the gluten in the flour and leave you with leaden results.

The secret to super quick recipes is using mini-muffin tins (24 to a pan). Because the muffins are smaller, cooking time is cut to just 12 minutes. (Alternatively, you can bake the recipes in regular-sized tins, 12 to a pan, for 18 minutes.)


SERVES 12 , 12 muffins


  • 2 cups flour
  • 4 teaspoons baking powder
  • 1/3 cup powdered artificial sweetener or 4 (1 g) packages
  • 1/2 teaspoon salt
  • 4 tablespoons melted margarine
  • 19 ounces crushed pineapple
  • 1 beaten egg


  1. Combine flour,baking powder, sweetner and salt.
  2. Add melted butter.
  3. Add beaten egg and 19 oz tin of crushed pineapple.
  4. Ingredients will be very thick in texture.
  5. Line your muffin pan cups with cupcake papers.
  6. Bake 18 minutes at 400° F / 200° C.

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