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Whole Wheat Pineapple Muffins

I love making muffins and freezing them for a quick breakfast on busy work-week mornings. I will write the recipe as written. I used all whole wheat flour, substituted 1/8 cup Truvia brown sugar blend, and used butter instead of margarine.
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I want to thank Harlean for her suggestion to put the silicone muffin cups on a cookie sheet. The cleanup was so much easier!

Prep Time: 10 minutes

Cook Time: 15-20 minutes

Total Time: 30 minutes max

Yield: 12

Source: More with Less cookbook

Ingredients:

Steps:

  1. Preheat oven to 400 degrees F.
  2. Sift together the flours, baking powder and salt in a large bowl.
  3. In another bowl cream the margarine and sugar until fluffy. Add the egg. Blend well. Add the pineapple and mix well.
  4. Add the dry ingredients to the wet ones and stir until moistened.
  5. Fill muffin cups 2/3 full. Bake 15-20 minutes. Remove from tins at once. Serve hot.
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