Pineapple Bran Muffins
"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.
Total TimePrep: 15 min. Bake: 20 min.
- 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.
Nutrition Facts1 each: 138 calories, 6g fat (2g saturated fat), 30mg cholesterol, 173mg sodium, 21g carbohydrate (10g sugars, 2g fiber), 3g protein.
Originally published as Pineapple Bran Muffins in Quick Cooking March/April 2000
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