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Fruit sweet and sugar free - pineapple pecan muffins

Yield: 10 lg muffins

1/2 c Pecans; 1 2/3 c Pineapple; (crush/drain)      1 c Apples; peeled diced ------------------------------WET INGREDIENTS------------------------------
1/2 c Oil; 2 Eggs;      14 tb Fruit sweetener; 1 ts Vanilla extract; ------------------------------DRY INGREDIENTS------------------------------
2 3/4 c Unbleached white flour; 1 ts Cinnamon;      1 ts Baking powder; 1/2 ts Nutmeg;
1 ts Baking soda; 1/2 ts Salt;

Preheat oven to 375 degrees. Lightly spray regular size or mini muffin tins with lecithin spray. Toast the pecans in the oven for 7-10 minutes stirring occasionally. Allow the nuts to cool then coarsely chop the nuts with a knife or with a pulsing action in a food processor. Drain the crushed pineapple reserving the juice for another use. Whisk together the wet ingredients in the order listed until well blended. Sift together the dry ingredients into a large bowl. Make a well in the center and stir in the wet mix. When half mixed stir in the diced apples drained pineapple and toasted pecans. Do not overmix the batter should remain lumpy. Use a rounded #12 (1/2 cup) scoop to place the batter into regular size muffin tims or use a #24 (2-3 tablespoons) scoop for the mini muffin tins. Bake either sized muffins on the middle shelf of the preheated oven. Bake regular sized muffins for 25-30 minutes and mini muffins for 15-20 minutes. Turn the muffin tins once if necessary for the muffins to brown evenly. Let the muffins cool in the pan for 5 minutes before removing them to a wire rack to cool completely.

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1000's of Free International and Ethnic Recipes

Asian Recipes » Indian Recipes » Mexican Recipes European Recipes from Italy, Spain, France and More

Asian Recipes » Indian Recipes » Mexican Recipes
European Recipes from Italy, Spain, France and More