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Pineapple Welcome Muffins
These muffins are very moist. Save the juice drained from the pineapple to use in a cream cheese icing for them, and you've got dessert.
Author: Mary Gillespie
Ingredients
  • 4 oz cream cheese
  • 1/4 cup white sugar
  • 1/4 cup brown sugar
  • 1 egg
  • 1/2 cup yogurt or sour cream
  • 1 teaspoon vanilla
  • 1 can crushed pineapple drained (19 oz / 540 ml)
  • 1 cup all purpose flour
  • 1 cup whole wheat flour
  • 1/2 cup shredded coconut
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
Instructions
  1. Preheat oven to 350 degrees F.
  2. Grease or line 16 muffin cups.
  3. Beat cream cheese in medium bowl until soft.
  4. Add sugar and beat until fluffy.
  5. Beat in egg. Add vanilla and yogurt.
  6. Stir in pineapple and blend thoroughly.
  7. In separate bowl, stir together remaining ingredients, then add to pineapple mixture. Blend gently just until dry ingredients are moistened.
  8. Spoon batter into prepared muffin cups and bake approximately 30 minutes.
  9. Remove from oven. Let stand a few minutes before removing from pan and cooling on rack.
Recipe Notes

Variations:

- Try substituting coconut extract for the vanilla
- Add 1/2 cup chopped pecans
- Add 1 teaspoon of nutmeg