Pineapple-Bran Whole-Wheat Muffins

"**Adopted Recipe**"
 
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Ready In:
35mins
Ingredients:
9
Serves:
12
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ingredients

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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 minutes 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 400F for about 25 minute.
  • Serve warm.

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Reviews

  1. Well, I didn't have quite the same reaction about this recipe. I found the muffins to be quite bland and flavourless. They were not very moist - rather dry in my opinion. I used the canned crushed pineapple as stated in the recipe. Will not make this again.
     
  2. I use fresh pineapple " crushed in a food processor. The muffins are light and moist; a favorute of my family
     
  3. I loved this recipe, however, I used buttermilk instead of skim milk and added 1/2 cup of raisins & 1/2 cup walnuts.
     
  4. I really wanted to like these, but they were rather dry and flavorless.
     
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Tweaks

  1. I loved this recipe, however, I used buttermilk instead of skim milk and added 1/2 cup of raisins & 1/2 cup walnuts.
     

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