Pineapple Muffins - No Guilt Snack

I call this a no-guilt snack. Why? Because I used a few ingredients that are really good for your health, so you don’t have to feel bad about eating something sweet.

First, I used whole wheat atta instead of all-purpose flour (APF). I used extra-virgin olive oil (EVOO) instead of butter, low-fat yogurt instead of full-fat sour cream, egg whites instead of two whole eggs, and xylitol instead of sugar. You can read about the goodness of this sweetener here.

My husband recently read a book and came across xylitol as a sugar substitute. He told me it’s a lot better than cane sugar and brown sugar, which I usually use for baking. So I thought I’d try something with xylitol, which I bought from the Sprouts store.

I looked through several blogs for recipes and finally found one in my kitchen recipe collection. I adapted it from a book called 1001 Cupcakes, Cookies & Other Tempting Treats, which I bought from Barnes & Noble. Here’s the recipe.

Ingredients:-

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) 

Preheat the oven to 400°F. Grease a muffin pan and set it aside (I used a mini muffin pan).

In a bowl, combine the flour, baking powder, salt, and sugar, and mix well. In another wide, deep bowl, add the egg whites and beat them lightly. Add the olive oil, yogurt, and pineapple juice, and mix well.

Make a well in the dry ingredients and pour in the egg mixture. Mix gently. Add the chopped pineapple pieces and fold them in. Scoop the batter into the muffin pan.

Bake for 20 minutes, or until the muffins are well-risen, golden brown, and firm to the touch. Let them cool for 5 minutes, then serve warm.

I asked my girls to eat a mini muffin with their breakfast today, and they were so happy that I gave them muffins for breakfast.

Notes:

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.