- 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) crushed pineapple, drained
- 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.
Originally published as Pineapple Bran Muffins in Quick Cooking March/April 2000, p47
Reviews for Pineapple Bran Muffins
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Sort By :
Reviewed Jun. 2, 2012
"I will not make these muffins again. They were a big dissappointment"