Pineapple Bran Muffins Recipe

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"These super-moist muffins are just right for breakfast," says Ruth Bolduc of Conway, New Hampshire. Tidbits of pineapple add a touch of sweetness to their mild bran flavor.

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Pineapple Bran Muffins Recipe

Prep: 15 min. Bake: 20 min.

Yield: 18 Servings

15 20 35

Ingredients

1-1/3 cups all-purpose flour
2 teaspoons baking soda
1-1/3 cups bran cereal
1/3 cup shortening
1/4 cup sugar
2 eggs
1 cup half-and-half cream
1/3 cup honey
1 can (8 ounces) DOLE® Crushed Pineapple in 100% Pineapple Juice, drained

Directions

In a bowl, combine flour, baking soda and cereal. In a bowl, cream shortening and sugar. Beat in eggs, cream and honey; stir into dry ingredients just until moistened. Fold in pineapple. Fill greased muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes; remove from pans to wire racks. Yield: 1-1/2 dozen.

Nutritional Facts 1 serving (1 each) equals 138 calories, 6 g fat (2 g saturated fat), 30 mg cholesterol, 173 mg sodium, 21 g carbohydrate, 2 g fiber, 3 g protein.

Originally published as Pineapple Bran Muffins in Quick Cooking March/April 2000, p47

Big Batch Baked Goods

We enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas