Tuesday, February 23, 2016

Hospitality Cake

These little muffin size cakes have fresh pineapple on the inside.  Mine are made with 1/2 whole wheat flour, good fats and only 1 1/2 teaspoon sugar per cake.  These are delicious served with juicy kiwi and unsweetened coconut.  Since the meal pictured above is my breakfast, I ate this with a glass of skim milk and a bowl of Greek Yogurt, to up the high quality protein. 

Fresh Pineapple Muffins

(Serves 6)

Beat eggs and sugar in mixing bowl.
1 1/2 eggs (yes-I broke 1 egg into a mini measuring glass & measured 1/2! I refrigerated the remaining 1/2 an egg to use later)
3 tablespoon sugar

In a separate bowl, mix dry ingredients, flours, baking powder and soda, salt and pecans.
1/2 cup whole wheat pastry flour
1/2 cup all purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1/4 cup toasted pecans, crushed

Mix together yogurt, oil, melted spread and vanilla.
1/2 cup Greek Yogurt, plain, nonfat
2 tablespoon olive oil
1 tablespoon Earth Balance Buttery Spread
1/2 teaspoon vanilla

Alternately add dry ingredients and wet ingredients to egg-sugar mix.  Stir just until blended.

Portion 1/3 cup batter into each of muffin size pans (mine were heart shaped!).  Bake at 350 F. for 20 minutes, or until toothpick inserted into center comes out clean.

For centuries, the pineapple symbol has been used to symbolize hospitality.




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