Pineapple-Bran Whole-Wheat Muffins
These muffins turned out deliciously moist, and pineapple definitely played the role. They were packed with goodness too. Whole wheat flour, brans, and pineapples made the muffins made the muffins very nutritious, they are perfect for breakfast to start the day or a snack for an energy boost.
Yield
12 servingsPrep
15 minCook
25 minReady
40 minLow in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
whole-wheat flour
|
|
| 1 | tablespoon |
baking powder
|
|
| ¼ | teaspoon |
salt
|
|
| 1 ½ | tablespoons |
brown sugar
|
|
| 1 | large |
eggs
|
|
| 1 | cup |
all-bran cereal
|
|
| ⅓ | cup |
milk, skim
|
|
| ¼ | cup |
vegetable oil
|
|
| 8 | ounces |
pineapple, canned, crushed
retain juice |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
whole-wheat flour
|
|
| 15 | ml |
baking powder
|
|
| 1.3 | ml |
salt
|
|
| 23 | ml |
brown sugar
|
|
| 1 | each |
eggs
|
|
| 237 | ml |
all-bran cereal
|
|
| 79 | ml |
milk, skim
|
|
| 59 | ml |
vegetable oil
|
|
| 231.2 | ml/g |
pineapple, canned, crushed
retain juice |
Directions
Mix the flour, baking powder, salt, and sugar. Beat the egg slightly. Add cereal, milk, and oil to the egg. Stir to combine. Let stand for 2 minuntes or until the cereal has softened.
Stir the pineapple, including the juice, into the mixture. Add flour mixture, stirring only until combined.
Spoon the batter evenly into a paper-lined muffin tin and bake at 400℉ (200℃) for about 25 min. Serve warm or at room temperature.
