Ralston Pineapple Muffins
Delicious pineapple muffins with a hint of cinnamon and crunch from Ralston cereal, perfect for breakfast or a sweet snack that appeals to all ages.
Ingredients
Instructions
- Heat oven to 400°F (200°C).
- Sift together flour, baking powder, salt, and cinnamon in a bowl; blend in Ralston cereal and brown sugar.
- Beat the egg; add salad oil and undrained crushed pineapple, mixing well.
- Add the wet ingredients to the dry ingredients; stir only enough to moisten the flour.
- Pour the batter into greased muffin tins.
- Bake until a tester inserted in the center comes out clean, about 15 minutes.
Tips & Substitutions
For added moisture, consider using crushed ripe bananas instead of some of the oil. If you want a more pronounced cinnamon flavor, feel free to increase the cinnamon to 1/2 teaspoon. To make the muffins even more nutritious, you can substitute half of the all-purpose flour with whole wheat flour. Remember not to overmix the batter to keep the muffins light and fluffy.
Serving Suggestions
These Ralston Pineapple Muffins are perfect for breakfast or as a snack. Serve them warm with a pat of butter or a drizzle of honey for extra flavor. They pair beautifully with a cup of coffee or tea. For a delightful brunch, consider serving them alongside a fresh fruit salad or with dishes like the Make Ahead Egg Casserole for a complete meal.
Storage & Reheating
Store leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them for up to 2 months. To reheat, simply pop them in the microwave for about 15-20 seconds or warm them in a preheated oven at 350°F (175°C) for about 5-10 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Ralston Pineapple Muffins contains roughly 199 calories, with 3g protein, 34g carbohydrates, and 6g fat. It is a good source of iron (13% of the Daily Value) and calcium (13% of the Daily Value). Note that it is relatively high in sodium, at 786mg per serving (34% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh pineapple instead of canned?
Yes, you can use fresh pineapple. Just make sure to crush it finely, and keep in mind that you may need to add a bit of extra juice or moisture to maintain the batter consistency, as fresh pineapple can be less juicy than canned.
What can I substitute for Ralston cereal?
If you don't have Ralston cereal, you can use any similar whole grain cereal or even oats. Just ensure that whatever you use is unsweetened and has a similar texture to maintain the muffin's structure.
How can I make these muffins healthier?
To make these muffins healthier, consider using whole wheat flour in place of all-purpose flour, reducing the sugar slightly, or adding in nuts or seeds for added nutrition. You can also replace the salad oil with applesauce for a lower-fat option.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).