Oct 11, 2014

Pineapple Muffins - No Guilt Snack

So, I call this a no guilt snack.  Why? Reason is I used few ingredients which are really good for health and you don't have to feel bad for eating a sweet.  First thing here I used Whole wheat atta instead of APF. I used EVOO for butter, Low fat yogurt for full fat sour cream, egg whites for 2 eggs and Xylitol instead of sugar.  You can read about the goodness of this sweetner here.

My husband recently read a book and he came across this xylitol sugar substitute and told me that it is a lot better than cane sugar and brown sugar which I always use for baking. So thought of trying something with Xylitol which I bought from "Sprouts" store. I was going through so many blogs for the recipe and finally found one from my kitchen recipe collection.  I took the recipe from a book called "1001 cupcakes, cookies & other tempting treats" which I bought it from Barnes and Noble. Here goes the recipe. 

  1.  Ashirwadh whole wheat flour - 2 cups
  2. Olive Oil - 6 tbsp
  3. Low fat yogurt - 3/4 cup
  4. Pineapple - 1 1/2 cups (finely chopped) - I used fresh pineapple
  5. Pineapple Juice - 2 tbsp (grind few pieces with a tbsp warm water. Filter and take the juice)
  6. Baking powder - 1 tbsp
  7. Salt - 1 pinch
  8. Sugar/Xylitol - 1/2 cup
  9. Egg - 2 ( I used egg whites - follow the instruction in the box for 2 eggs) 

Pre-heat oven for 400 degrees. Grease the muffin pan and keep it aside.  I used mini muffin pan.  Take a bowl add flour, baking powder, salt and sugar and mix everything well.  Take another wide bottomed bowl.  Add the egg whites and beat it slightly.  Add olive oil, yogurt and pineapple juice and mix it well. Now make a well in the flour and pour the egg mixture to it. Mix it gently.  Add the chopped pineapple pieces and mix it.  Scoop it into the muffin pan.  Bake it for 20 minutes or until well risen, golden brown and firm to touch.  Let it cool for 5 minutes.  Then serve it warm. I asked my girls to eat a mini muffin along with their breakfast today and they were so happy that I gave them muffin for breakfast :)


Original recipe called for:
  1. 2 cups APF
  2. 2 large eggs
  3. 6 tbsp butter
  4. 1/2 cup sugar
  5. Pineapple juice from the can.
  6. 3/4 cup full fat sour cream.


Unknown said...

Muffin looks beautiful ,will try

Priya dharshini said...

Very interesting recipe..Love to try out soon for my kid.