Pineapple Bran Muffins Recipe
"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.
- 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
- 1. 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.
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.
© 2015 RDA Enthusiast Brands, LLC