Full Online Books
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
Full Online Book HomeLearning KitchenBread - Muffins Pineapple Cream Muffins
Famous Authors (View All Authors)
Bread - Muffins Pineapple Cream Muffins Post by :1000asale.com Category :Learning Kitchen Author :Unknown Date :December 2011 Read :2440

Click below to download : Bread - Muffins Pineapple Cream Muffins (Format : PDF)

Bread - Muffins Pineapple Cream Muffins

2 cups flour
2 tsp. baking powder
1/2 tsp. baking soda
3 1/2 oz. instant vanilla pudding
2/3 cup brown sugar
1 egg -- beaten
1 cup sour cream
1 can crushed pineapple -- (8 oz) with juice
1/2 cup oil

Preheat oven to 425 degrees F. Spray muffin cups with nonstick cooking spray.

In a large bowl, sift together the flour, baking powder, baking soda, pudding mix, and stir in brown sugar.
In a separate bowl, combine the egg and sour cream. Fold in the pineapple and oil. Add the egg-pineapple mixture to the flour mixture, stirring until moistened. Batter will be thick. Bake for 15 minutes.

Makes 15 muffins

"Source: Judy Bertram, The Lamplighter Bed & Breakfast, Ludington, Michigan"
If you like this book please share to your friends :

Bread - Muffins Pineapple Tea Cakes With Thomas Bread - Muffins Pineapple Tea Cakes With Thomas

Bread - Muffins Pineapple Tea Cakes With Thomas
6 tablespoons unsalted butter -- melted, plus more for molds 13 ounces almond paste -- (1 1/3 cups) 1 tablespoon apricot purée 2 large eggs 2 large egg yolks 1/4 cup all-purpose flour 1 small pineapple -- peeled, cored, and cut into 1/2-inch cubes Confectioners’ sugar for sprinkling Heat oven to 350°. Butter 48 petit-four molds or mini muffin pans, and place on a baking pan. In the bowl of a heavy-duty mixer fitted with the paddle attachment, combine almond paste and apricot purée on low speed. Gradually add eggs and egg yolks. Mix to combine. Scrape down sides of bowl.

Bread - Muffins (pineapple Bran Whole Wheat) Bread - Muffins (pineapple Bran Whole Wheat)

Bread - Muffins (pineapple Bran Whole Wheat)
***** NONE ***** PINEAPPLE-BRAN WHOLE-WHEAT MUFFINS 1 c Whole wheat flour 1 tb Baking powder 1/4 ts Salt 1 1/2 tb Brown sugar 1 ea Egg 1 c 100% all-bran cereal 1/3 c Skim milk 1/4 c Vegetable oil 8 oz Can crushed pineapple w juice Preheat oven to 400.Mix the flour, baking powder, salt, and sugar. Beat the egg slightly. Add cereal, milk, and oil to the egg. Stir tocombine. Let stand for 2 min. or until the cereal has softened. Stir the pineapple, including the juice, into the mixture. Add flour mixture, stirring only until combined.