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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 12 |
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I experimented with different ingredients to make these muffins very tasty. I know you can't find Pure Pineapple Extract here, but I have a friend who lives in Hawaii and she sent me three bottles as her family makes it just for family and friends they also a specialty shop. But a friend in the lower 48 told me that I can find it in specialty shops for cooks. So that why I used the pure pineapple extract. I have also used Rum and coconut extracts they are very good to. Ingredients:
2 cups self-rising flour |
2/3 cup splenda granular |
2/3 cup sugar |
1 (20 ounce) can crushed pineapple |
1 (10 ounce) jar maraschino cherries, chopped |
1 teaspoon pure vanilla extract |
1 1/2 teaspoons pure pineapple extract |
1 egg, beaten |
1/4 cup margarine, melted |
Directions:
1. Mix all dry ingredients in a bowl. Add the crushed pineapple, chopped cherries and the extracts. Add the beaten egg and melted margarine. Mix well. The batter will be very thick. Spray the muffin tins with a vegetable spray. Put the batter in the muffin tins. Sometimes I use 3/4 cup chopped pecans with 3/4 cup Splendor Brown Sugar substitute for a topping. Makes them even more yummy.
2. Bake at 400 degrees for 20 minutes.
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