Ingredients:
1/4 cup vegetable oil
2 eggs
1 (18 ounce) cans pineapple chunks in juice
1 3/4 cups flour
2 tablespoons Sweet ‘n Low
3 teaspoons baking powder
1/2 cup coconut
Directions:
Preheat oven to 350 degrees Fahrenheit.
Mix vegetable oil, eggs, and pineapple chunks in a mixing bowl.
Add the flour, sweetener, baking powder, and coconut. Mix.
Spray mini muffin cups with nonstick cooking spray, or line with paper muffin cups.
Spoon batter into muffin cups.
Bake until lightly brown.
I think that this made 18 mini muffins, but I’m not completely sure.
Servings: Serve
Time preparation: 15 min.
Time total: 35 min.