Blueberry Cinnamon Muffins

By Dglmedia

Ingredients

• 1/2 cup packed brown sugar
• 1/4 cup butter or margarine, softened
• 1 egg
• 3/4 cup DOLE® Pineapple Juice
• 1 teaspoon grated orange peel
• 1/2 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1-1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 1 cup DOLE Frozen Blueberries, thawed and drained

Preparation

Step 1

1. Beat sugar and butter until light and fluffy in large bowl. Beat in egg, pineapple juice, orange peel and vanilla extract.

2. Stir together flour, baking powder, baking soda, cinnamon, salt and nutmeg. Stir into juice mixture with blueberries just until moistened.

3. Spoon batter into (1/2-cup) muffin cups sprayed with nonstick cooking spray.

4. Bake at 375ºF., 15 to 18 minutes or until wooden pick inserted comes out clean. Cool on wire rack; serve warm.

Substitution Tips; Replace egg with 1/4 cup egg substitute and replace up to 1 cup all-purpose flour with whole wheat flour.