Pineapple Muffins

3 Points per serving

8 ounces crushed pineapple -- (in it's own juice)

1 egg white

1/2 cup skim milk

1/3 cup packed brown sugar

3 tablespoons canola oil

1 3/4 cups all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/8 teaspoon salt -- optional

Coat 12 (2 1/2") muffin cups with no-stick spray and set aside. Place the pineapple in a sieve over a 1-cup measure and press with the back of a spoon to remove the excess liquid. Reserve 1/4 cup of the juice and set aside with the pineapple. In a small bowl, whisk together the egg white, milk, brown sugar, oil and reserved pineapple juice. Stir in the pineapple. In a medium bowl, stir together the flour, baking powder, baking soda, cinnamon and salt (if using). Add the pineapple mixture. Stir just until moistened (the batter will be lumpy). Spoon the batter evenly into the prepared muffin cups. Bake at 400º F for 13 to 15 minutes, or until the muffins are lightly browned and a toothpick inserted in the center comes out clean.

Serving Size : 12

Source: "Prevention.com" Copyright: "Copyright © 1995-99 Women.com Networks. All rights reserved."

Per serving: 136 Calories (kcal); 4g Total Fat; (23% calories from fat); 3g Protein; 24g Carbohydrate; trace Cholesterol; 148mg Sodium

Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates

NOTES : A distinctive pineapple flavor gives these muffins a taste of Hawaii.