in Recipes

Pineapple yogurt muffins

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Ingredients for 12 servings:

  • 150 g pineapple, pieces, fresh or from the can
  • 3 eggs
  • 125 g sugar
  • 1 tbsp vanilla sugar
  • 30 g margarine (semi-skimmed)
  • 125 g natural yogurt (1.5% fat)
  • 1 point flavoring (CitroBack)
  • 150 g flour (wheat flour)
  • 2 tsp baking powder
  • 5 g margarine (half-fat) for the mold

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Preheat the oven to 180°C (fan-assisted) and grease the muffin tin. Drain the pineapple if necessary. Beat the eggs until frothy, then stir in the sugar, vanilla sugar, low-fat margarine, yogurt, and flavoring. Add the flour and baking powder to the egg mixture and fold in until the batter is moist and lump-free. Fill the wells of the tin two-thirds full with batter. Distribute the pineapple pieces on top and press in lightly. Bake the muffins for about 20 minutes. Remove the tin from the oven, let cool for five minutes, and then remove the muffins.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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