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Aloha Muffins Recipe
|Whole wheat flour||1 1⁄2 Cup (24 tbs)|
|Baking powder||1 1⁄2 Teaspoon|
|Ground cinnamon||1 Teaspoon|
|Raisins||1⁄2 Cup (8 tbs) (Dole)|
|Almond extract||1⁄2 Teaspoon|
|Sliced almonds||1⁄4 Cup (4 tbs) (Dole)|
|Oat bran||1⁄4 Cup (4 tbs)|
|Vegetable oil||5 Tablespoon (1/4 Cup Plus 1 Tablespoon)|
|Ground nutmeg||1⁄4 Teaspoon|
|Canned crushed pineapple||16 Ounce, drained, 1/4 cup juice reserved (2 Cans, 8 Ounces Each, Dole)|
|Sugar||3⁄4 Cup (12 tbs)|
|Baking soda||3⁄4 Teaspoon|
Serving size: Complete recipe
Calories 2719 Calories from Fat 804
% Daily Value*
Total Fat 92 g141.4%
Saturated Fat 11.9 g59.4%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1784.1 mg74.3%
Total Carbohydrates 463 g154.3%
Dietary Fiber 40.8 g163.2%
Sugars 274.5 g
Protein 49 g97.5%
Vitamin A 0.7% Vitamin C 3.8%
Calcium 79.3% Iron 70.6%
*Based on a 2000 Calorie diet
Combine flour, sugar, oat bran, baking powder, baking soda, cinnamon and nutmeg in small bowl.
Combine drained pineapple, reserved 1/4 cup juice, raisins, egg whites, oil and almond extract in large bowl.
Stir dry ingredients into pineapple mixture until just moistened.
Spoon into 12 greased 2 1/2-inch muffin cups.
Top with almonds.
Bake 25 minutes.
Remove from pan; cool on wire rack.