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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 10 |
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From The New Jefferson Cookbook put out by their PTA which I got at a book sale. This was submitted by Mila Jasey. Sounds healthy. Haven't tried it yet. Ingredients:
1 (8 ounce) can crushed pineapple, juice drained |
3/4 cup all-purpose flour |
3/4 cup whole wheat flour |
2/3 cup toasted wheat germ |
1/2 cup sugar |
1/2 cup flaked coconut (optional) |
1/2 cup nuts, chopped (optional) |
1 1/2 teaspoons baking soda |
1/2 teaspoon salt |
1 cup plain yogurt |
2 eggs |
1/4 cup oil |
Directions:
1. Preheat oven to 400 degrees F. and line or grease muffin pans (makes about 15-18 muffins).
2. In a large bowl, mix the flours, wheat germ, sugar, coconut, nuts, baking soda, and salt.
3. In a separate bowl. mix the pineapple, yogurt, eggs, and oil; mix well.
4. Add the wet pineapple mixture to the dry mixture.
5. Stir lightly, just until the the dry ingredients are moistened.
6. Spoon into greased or paper lined muffin pans (2 2/4 inches in diameter), filling 3/4 full.
7. Bake 18-20 minutes at 400 degrees F.
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