Serves: 12
Total Calories: 165
1. Drain pineapple, reserving 1/4 cup juice. Set aside.
2. Coat twelve 2 1/2-inch muffin-pan cups with cooking spray. Place 1 teaspoon corn syrup in bottom of each cup. Portion drained pineapple over syrup. Push 1/2 cherry into center of pineapple in each cup. Set aside.
3. In large mixing bowl, stir together KELLOGG'S RICE KRISPIES cereal, flour, baking powder, soda, salt and pecans. Set aside.
4. Beat together egg whites, oil and brown sugar. Stir in milk and pineapple juice. Add to dry ingredients, stirring only until combined. Portion evenly into muffin-pan cups.
5. Bake at 400°F about 20 minutes or until golden brown. Immediately turn out muffins onto waxed paper liner tray. Remove any pineapple that remains in pan and place on muffins. Serve warm.
This Pineapple Pecan Muffins recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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