| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Dairy, Eggs |
|
Eat-lf, Fruits, Muffins |
12 |
Servings |
INGREDIENTS
| 20 |
oz |
Crushed pineapple |
| 1/2 |
c |
Almonds; sliced |
| 2 |
c |
All-purpose flour; sifted |
| 1 |
ts |
Baking soda |
| 1 |
ts |
Salt |
| 3 |
oz |
Light cream cheese; softened |
| 1 |
c |
Sugar |
| 2 |
ts |
Vanilla |
| 1 |
lg |
Egg; beaten |
| 1/2 |
c |
Fat-free sour cream |
|
|
Glaze |
INSTRUCTIONS
Drain pineapple. Heavily grease muffin pans and sprinkle with almonds.
Resift flour with soda and salt. Beat cheese, sugar and vanilla together
until smooth. Blend in egg. Add flour mixture alternately with sour cream.
Fold in drained pineapple. Spoon into prepared muffin pans. Bake in 350F
oven about 35 minutes, until muffins are browned and test done. Remove from
oven and let stand in pans 5 to 10 minutes. Turn out onto wire rack to
cool.
**I used egg substitute for the egg and you could use fat free cream
cheese, which should cut down on the fat even more.
Per serving: 215 Calories; 3g Fat (13% calories from fat); 4g Protein; 43g
Carbohydrate; 21mg Cholesterol; 323mg Sodium
Posted to TNT Recipes Digest by Betsy Burtis <ebburtis@ix.netcom.com> on
May 3, 98
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