Average Rating: 5TOTAL TIME: Prep: 25 min. Bake: 15 min.
YIELD: 1 dozen.Ingredients
- 1/3 cup packed brown sugar or 3 tablespoons brown sugar substitute blend
- 2 tablespoons butter, melted
- 3 canned pineapple slices
CAKES: - 1/3 cup butter, softened
- 1/2 cup sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup fat-free lemon or vanilla Greek yogurt
- 1/4 cup fat-free milk
Instructions
- 1. Preheat oven to 350°. Coat 12 muffin cups with cooking spray. Mix brown sugar and melted butter; divide among prepared cups. Quarter each pineapple slice; place one piece in each cup.
- 2. For cakes, cream butter and sugar until light and fluffy; beat in egg and vanilla. In another bowl, whisk together flour, baking powder, baking soda and salt; add to creamed mixture alternately with yogurt and milk, beating well after each addition.
- 3. Fill prepared cups two-thirds full. Bake until a toothpick inserted in center comes out clean, 12-15 minutes. Cool in pan 2 minutes; invert onto a serving plate. Serve warm or at room temperature.
Nutrition Facts
1 muffin cake: 177 calories, 8g fat (5g saturated fat), 34mg cholesterol, 178mg sodium, 25g carbohydrate (17g sugars, 0 fiber), 3g protein.
Diabetic Exchanges: 1-1/2 starch, 1-1/2 fat.