Fruit sweet and sugar free - pineapple pecan muffins
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Fruit sweet and sugar free - pineapple pecan muffins
  Fruit    Sweet    Pineapple    Muffins    Diabetic    Pecans  
Last updated 6/12/2012 12:54:55 AM. Recipe ID 16875. Report a problem with this recipe.
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      Title: Fruit sweet and sugar free - pineapple pecan muffins
 Categories: Diabetic, Breads/bm, Nuts/grains, Fruits, Quickbreads
      Yield: 10 Lg muffins
 
MMMMM-----------------------FRUIT AND NUTS----------------------------
    1/2 c  Pecans;
      1 c  Apples; peeled diced
  1 2/3 c  Pineapple; (crush/drain)

MMMMM----------------------WET INGREDIENTS---------------------------
    1/2 c  Oil;
     14 tb Fruit sweetener;
      2    Eggs;
      1 ts Vanilla extract;

MMMMM----------------------DRY INGREDIENTS---------------------------
  2 3/4 c  Unbleached white flour;
      1 ts Baking powder;
      1 ts Baking soda;
      1 ts Cinnamon;
    1/2 ts Nutmeg;
    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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Recipe ID 16875 (Apr 03, 2005)

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