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The pineapple adds sweetness to these fiber-filled muffins.

Source: Everyday Food, March 2010



Cook's Notes

These muffins can be frozen for up to 2 months. To serve, thaw, then toast if desired.

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How would you rate this recipe?
  • 40winksny
    27 MAR, 2017
    Delicious! Strong mol[filtered] flavor comes through along with sweetness from the pineapple. Followed the recipe exactly including the raisin purée, but I used 1/2 t fine salt instead of 1 t kosher plus I added 3/4 t vanilla. Paper liners are a must as these are very sticky. 1/4c batter per liner produced exactly 18 muffins. Breakfast on the go!
  • MS11750084
    13 FEB, 2015
    A silly question but, I would rather use the raisins whole, would that change the recipe too much?
  • irleshay
    7 FEB, 2015
    I halved the recipe and used fresh pineapple instead of canned, but got 12 muffins instead of 9. They were good, moist and hearty. I reduced the salt by half just by preference and had no problem.
  • Heather Bowie Funk
    5 FEB, 2015
    Simple recipe with hearty, simple to find, healthy ingredients. However, I made a few changes. I followed the advice of previous review & switched coarse salt for regular kosher salt. Also used vanilla low-fat yogurt. As I was doubling the recipe, I substituted 5 tbsp of canola oil for the second 1/2 cup of butter. Reduced cooking time to 17-19 minutes and no burnt flavors - nice and moist. Served with a yogurt/cool whip spread at my daughter's 'healthy eating' class party - home run!
  • Rhizzle
    17 MAR, 2014
    This was tasty except for the coarse salt bit. I found that that coarse salt didn't break down and enhance the flavour but just left salty pockets throughout the muffins. I think next time I'd use regular fine salt...
  • sxysadie
    19 JUN, 2010
    I've made these several times now. They are yummy and healthy!!!
  • JamieKC
    7 JUN, 2010
    These are soooooo delicious! I love the combination of molasses, dark brown sugar, raisins, and pineapple. Great recipe Everyday Food!

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