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Prep Time

Prep Time

20 min

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Total Time

40 min

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Calories per serving

180

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Servings

12

Ingredients (13)
  • 1/2 cup packed brown sugar
  • 1/4 cup butter or margarine, softened
  • 1 egg(s)
  • 3/4 cup DOLE® Pineapple Juice
  • 1 teaspoon grated orange peel
  • 1/2 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1-1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1 cup frozen DOLE Blueberries, thawed and drained
Directions
  1. Preheat  oven to 375°F.  Coat muffin cups with nonstick cooking spray.  

  2. Beat sugar and butter until light and fluffy in large bowl.  Beat in egg, pineapple juice, orange peel and vanilla extract.
  3. Stir together flour, baking powder, baking soda, cinnamon, salt and nutmeg.  Stir into juice mixture with blueberries just until moistened.  Spoon batter into prepared muffin cups.  
  4. Bake 15 to 18 minutes or until wooden pick inserted in the center 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.