DOLE TROPICAL BRUFFINS
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OLD! - in this Hawaiian recipe - the ease of muffins and the texture of quick breads! Bruffins freeze well and are crunchy - good, sliced and toasted. I've had this recipe since I was a Brownie, and we had a demo of the first microwave that they used to make this bread type muffin. I entered it on our FOOD.COM website to see what the nutrition was. Oh dear! 92% of Sugars! So I'm going to omit the glaze, and recommend making the 3 1/2 size muffin so that it can be sliced and put in the toaster. They're even better toasted.
READY IN: 1hr
SERVES: 6
YIELD: 6 3 1/2 inch
UNITS: US
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DIRECTIONS
- Preheat oven to 425 degrees and grease or paper line muffin tins. Drain pineapple. Slice bananas and mash with fork. Combine sugar, egg and milk; mix well, then add Grape-Nuts Cereal, drained 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 25 minutes.
- Make 6, large enough to slice, muffins, using 3 1/2 inch tins. Freeze some for later, as they get soggy stored in the refrigerator.
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