Orange pineapple muffin cake

More biscuit-like or scone-like than muffin-like. A whole lot lighter than your typical coffee shop coffeecake, muffin or scone, each serving has just 200 calories and 6 Weight Watchers PointsPlus.

Photo by Deb A.
Adapted from bing.com

PREP TIME

20

minutes

TOTAL TIME

45

minutes

SERVINGS

12

muffins

PREP TIME

20

minutes

TOTAL TIME

45

minutes

SERVINGS

12

servings

Adapted from bing.com

Ingredients

  • CAKE:

  • 1 1/2

    cups all-purpose flour

  • 1

    cup whole wheat flour

  • 1/3

    cups brown sugar

  • 3

    teaspoons baking powder

  • 1/2

    teaspoon baking soda

  • 1/4

    teaspoon salt

  • 1

    cup crushed pineapple, drained

  • 1/2

    cup orange juice

  • 1/3

    cup butter, melted

  • 1/2

    teaspoon orange zest, grated

  • 1

    egg, slightly beaten

  • GLAZE:

  • 1/2

    cup powdered sugar

  • 1/2

    teaspoon orange zest, grated

  • 1

    tablespoon orange juice

Directions

Preheat oven to 400°F and grease a 8x8-inch baking pan. In a large bowl, whisk together the flours, brown sugar, baking powder, baking soda, and salt, mixing well. In a medium bowl, stir together the crushed pineapple, orange juice, melted butter, orange zest and egg until well blended. Add the pineapple mixture to the flour mixture and stir until just moistened. Spread dough evenly into cake pan. Bake for 22 to 27 minutes, or until light golden brown on top and a toothpick comes out clean. Remove from oven. In a small bowl, mix together glaze ingredients. Drizzle glaze over the warm cake.

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