The Organization  MEF Directors & Staff  Profiling Farmers  Supply Management: A Short History  Becoming an Egg Farmer  Unregistered Egg Farmer  Registered Egg Farmer  Farm to Table  Making the Grade  Care & Quality  Specialty Egg Products  Egg Prices  Quota Exchange  Video  Photo Gallery  Brochure  Commonly Asked Questions  Resources  Healthy Living  Egg Nutrition  Nutrition Video  Recipe Collection  Recipe Booklets  Food Handling  Egg Nutrition  Egg Cookery  Buying Eggs  Egg Allergies  Types of Eggs  Processed Eggs   Select Appetizers Breakfast, Brunch & Main Entrées Desserts Kid-Friendly Learn How to Make It! Downloadable Recipe Booklets    Recipes Recipe Collection Dessert Pineapple Muffins Click photo to enlarge. Ingredients: 1 1/2 cups (375 mL) all purpose flour 2 tsp (10 mL) baking powder 1/2 tsp (2 mL) salt 1/2 tsp (2 mL) cinnamon 1/4 tsp (1 mL) nutmeg 1/2 cup (125 mL) skim milk 2 eggs 1/2 cup (125 mL) canola oil 1 can (8 oz/213 g) unsweetened, crushed pineapple, drained   Instructions: In a bowl, combine flour, baking powder, salt, cinnamon and nutmeg; mixing in milk, eggs, oil and pineapple, stirring just until moistened. Spoon into 12 muffin cups sprayed with nonstick vegetable spray. Bake in 400F (200C) oven for about 22 minutes or until golden brown. Remove from oven, prick tops in centre with fork. Makes 12 large muffins. Nutrients per serving: Calories: 195.5 Carbohydrates: 22.2 g Protein: 3.3 g Fat: 10.6 g Sodim: 145.3 mg
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