Tuesday, April 8, 2008

Pineapple Coconut Mini Muffins

1/2 cup nonfat plain yogurt
1/4 cup Splenda
1/2 tsp. vanilla extract
2 eggs
1 cup all-purpose flour
1/2 cup wheat flour
1/2 tsp. cream of tartar
1/2 tsp. baking soda
1 tsp cinnamon
1 cup crushed pineapple
1/2 cup coconut
1/4 cup sour cream

Preheat oven to 350 degrees.

Grease a mini muffin pan with cooking spray.

In a large mixing bowl cream the yogurt, Splenda, and vanilla. Add the eggs one at a time, beating well after each addition.

In a medium bowl sift together the flour, cream of tartar, baking soda, and cinnamon. Slowly add to yogurt mixture.

Add in pineapple, coconut, and sour cream. Mix well.

Spoon into muffin pan.

Bake for 15-18 minutes, or until a toothpick inserted in the middle of a muffin comes out clean.