Pineapple Snack Cakes
June 30, 2016 by Live Healthy IowaPineapple Snack Cakes are a great side dish to any meal or to have just as a snack.
Ingredients:
1 can (20 ounces) crushed pineapple in 100% juice
1 cup whole wheat flour
3/4 cup all purpose white flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup white sugar
3 tablespoons oil (canola or vegetable)
1 teaspoon vanilla
2 eggs
Instructions:
Nutritional Analysis: Serving size 1 snack cake, Calories 170, Protein 3g, Fat 4.5g, Cholesterol 30mg, Carbohydrates 29g, Fiber 2g, Sugars 15g, Sodium 150mg
Vitamin A 2%, Vitamin C 8%, Calcium 4%, Iron 6%
Source: Iowa State Extension and Outreach
Ingredients:
1 can (20 ounces) crushed pineapple in 100% juice
1 cup whole wheat flour
3/4 cup all purpose white flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup white sugar
3 tablespoons oil (canola or vegetable)
1 teaspoon vanilla
2 eggs
Instructions:
- Preheat oven to 350 degrees. Line a muffin tin with liners or spray with cooking spray.
- Drain juice from the pineapple into a cup or bowl. Save the juice for step 4. Dab pineapple with a paper towel to dry.
- Whisk whole wheat flour, all purpose white flour, baking powder, baking soda, and salt together in a medium bowl.
- Beat sugar, oil, vanilla, and 1/4 cup of the saved pineapple juice until combined. Beat in eggs. Stir in the crushed pineapple.
- Pour the wet ingredients into the dry ingredients. Stir until just combined. Divide the batter into the muffin tins.
- Bake until the snack cakes are golden and a tester is inserted into the center of a snack cake comes out clean, about 18-20 minutes.
- Store leftovers in an airtight container in the refrigerator.
Nutritional Analysis: Serving size 1 snack cake, Calories 170, Protein 3g, Fat 4.5g, Cholesterol 30mg, Carbohydrates 29g, Fiber 2g, Sugars 15g, Sodium 150mg
Vitamin A 2%, Vitamin C 8%, Calcium 4%, Iron 6%
Source: Iowa State Extension and Outreach
System Information - 226ms - 4.19