2 six-ounce cartons Rachel’s Exotic Mango-Pineapple-Passion Fruit Yogurt
½ cup canola oil
2/3 cups brown sugar
1 cup crushed canned pineapple
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
1 six-ounce carton Rachel’s Exotic Mango-Pineapple-Passion Fruit Yogurt
2/3 cup brown sugar
Preheat oven to 425 degrees. Butter/grease muffin pan.
Mix egg and 2 cartons yogurt in a mixing bowl. Add brown sugar, pineapple, and oil, and mix until combined.
Sift dry ingredients and add to wet mixture, stirring to combine. Do not overstir!
Fill 12 muffin cups with batter and bake for 15-18 minutes.
Prepare glaze by mixing yogurt and brown sugar. Drizzle over the top of warm muffins. Sprinkle generously with brown sugar.