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Pineapple-Pecan Muffins
Thumbnil Pineapple-Pecan Muffins

Pineapple-Pecan Muffins

We could call these scrumptious muffins pineapple-upside-down muffins, because the gooey pineapple mixture that bakes on the bottoms becomes the tops of the muffins when you serve them.

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Prep Time: 25
Total Time: 55
Servings 12

Ingredients

  • 1 can (8 oz.) crushed pineapple
  • 1/4 cup dark corn syrup
  • 6 maraschino cherries, halved
  • 2 cups Kellogg's® Rice Krispies® cereal
  • 1 1/4 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 egg whites
  • 1/4 cup finely chopped pecans
  • 2 egg whites
  • 3 tablespoons vegetable oil
  • 1/2 cup firmly packed brown sugar
  • 3/4 cup fat-free milk
Nutrition Information

Directions

1. Drain pineapple, reserving 1/4 cup juice. Set aside.

2. Coat twelve 2 1/2-inch muffin-pan cups with cooking spray. Place 1 teaspoon

corn syrup in bottom of each cup. Portion drained pineapple over syrup. Push

1/2 cherry into center of pineapple in each cup. Set aside.

3. In large mixing bowl, stir together KELLOGG'S RICE KRISPIES cereal, flour,

baking powder, soda, salt and pecans. Set aside.

4. Beat together egg whites, oil and brown sugar. Stir in milk and pineapple juice.

Add to dry ingredients, stirring only until combined. Portion evenly into muffin-pan

cups.

5. Bake at 400° F about 20 minutes or until golden brown. Immediately turn out

muffins onto waxed paper lined tray. Remove any pineapple that remains in pan

and place on muffins. Serve warm.

Yield: 12 muffins

This recipe uses:

Kellogg's® Rice Krispies® cereal

Kellogg's® Rice Krispies® cereal

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