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Megan wanted to cook today so we decided to create different pineapple muffins and have a taste test. This was one of the winners. Not really upside down but tastes like it!
Preheat oven to 350 F. Line a 12-count muffin pan with baking cups. Set aside.
In a large bowl, whisk together flour, sugar, baking powder and salt. Set aside.
Drain the pineapple (reserving juice). In a smaller bowl mix together all the wet ingredients: pineapple, yogurt, butter, egg and coconut milk.
Add wet ingredients into the dry ingredients and mix until just combined.
In a small bowl, combine topping ingredients.
Divide batter evenly into muffin cups and spoon the topping onto each one. Bake for 28 minutes.
This Low Fat Banana, Date & Nut Bread may be low on fat, but it’s not low on flavor! It’s perfect to enjoy with that morning tea or coffee. This recipe makes two loaves, one to eat now, and one to put in the freezer to enjoy later.
Better than Starbucks makes!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!