DOLE TROPICAL BRUFFINS

A Hawaiian recipe - the ease of muffins and the texture of quick breads! Dole Tropical Bruffins freeze well and are crunchy - good, sliced and toasted.

• Ready In: 50 mins
• Serves: 12
• Yields: 12 2 1/2 inch

Ingredients

• 9  ounces  crushed pineapple in syrup
• 2  bananas
• 1⁄2 cup sugar
• 1  egg
• 1⁄4 cup milk
• 2⁄3 cup  Post Grape-Nuts cereal
• 2  cups biscuit mix
• 1  teaspoon salt

• For Glaze

• 1  cup powdered sugar, unsifted
• 2  tablespoons  pineapple syrup

Directions

1. Preheat oven to 425 degrees and grease or paper line 2-1/2 inch (63 mm) muffin tins.
2. Reserve 2 tablespoons syrup from pineapple for glaze. Slice bananas and mash with fork. Combine sugar, egg and milk; mix well, then add Grapenuts, undrained pineapple, mashed bananas, biscuit mix and salt. Stir mixture about 25 strokes until blended but not smooth. Spoon into muffin tins, almost to top, and bake for 20 minutes.
3. Meanwhile, blend glaze ingredients into small bowl until smooth. Loosen Bruffins with small knife and while still hot, place each, top-side down, in glaze. Easy way to transfer to cooling rack-slip fork under top and invert.
4. Makes 12.