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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Pineapple Bran Muffin Recipe

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This recipe for Pineapple Bran Muffin is from The Redler Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup raisins
1 cup wheat bran
1cup all-purpose flour, (spooned and leveled
¾ cup whole wheat flour, (spooned and leveled)
1 tsp. baking powder
½ tsp. baking soda
1 tsp. coarse salt
¼ cup brown packed sugar
½ cup plain low-fat yogurt
½ cup (1 stick) unsalted butter melted
½ cup molasses
1 can (20 oz.) pineapple tidbits drained and chopped
1 large egg
Directions:
Directions:
1. Preheat oven to 350ºF. Line muffin pan with 18 paper liners. Soak 1 cup of raisins in hot water for 10 mins to soften. Drain raisins and transfer to a food processor. Purée until smooth, about 30 seconds.
2. In a medium bowl combine, wheat bran, flours, baking soda, baking powder and coarse salt. In a large bowl stir together yogurt, brown sugar, molasses, melted butter, egg and raisin purée. Add dry ingredients and stir to combine, gently fold in pineapples. Divide batter evenly between liners. Bake until a toothpick inserted in center comes out clean, about 25 minutes. Rotate pans halfway through cooking.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
These muffins can be frozen for up to 2 months. To serve, thaw and then toast if desired.

 

 

 

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