Every once in a while, it’s fun to go back through old cookbooks because you never know what forgotten treasure you might find. That’s what happened with these Pineapple Sunshine Muffins. This original recipe was hiding in an old cookbook. It was originally given to us by an old family friend and neighbor-Mina. She has left us, but her precise instructions and handwritten notes at the bottom of the recipe bring back fond memories of recipe exchanges and friendship. Even though this was many years ago (hence the type written recipe) she was always concerned with making delicious recipes more healthy. A woman ahead of her time. 🙂
These muffins are light and very flavorful and good for you too. Mina would want us to share the recipe, so happy baking! 
Katiepies
Pineapple Sunshine Muffins
1 8oz can crushed pineapple
¾ cup all-purpose flour
¾ cup whole wheat flour
¾ cup toasted wheat germ
½ cup sugar
½ cup flaked coconut
½ cup chopped nuts
1 ½ tsp baking soda
½ tsp salt
1 cup plain yogurt
2 eggs
¼ cup oil
Turn pineapple into wire strainer and drain. Combine all purpose flour and whole wheat flour, wheat germ, sugar, coconut, nuts, soda and salt. In a separate bowl combine drained pineapple, yogurt, eggs, and oil-mixing well. Add to try mixture. Stir gently, just until all of the dry mixture is moistened. Spoon into greased muffin pans, filling ¾ full. Bake at 400 degrees, 18 to 20 minutes.
Serve warm with butter. Makes 15 to 18 muffins.
Katiepies 