Bran Muffins With Pineapple Recipes

Steps:

• In a bowl, combine flour, baking soda and cereal. In a bowl, cream shortening and sugar. Beat in eggs, cream and honey; stir into dry ingredients just until moistened. Fold in pineapple. Fill greased muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes; remove from pans to wire racks.

Steps:

• Preheat oven to 350 degrees. Line two 12-cup muffin pans with 18 paper liners. Soak raisins in 1 cup hot water until soft, about 10 minutes; drain raisins and transfer to a food processor. Puree until smooth, about 30 seconds.
• In a medium bowl, combine bran, flours, baking powder, baking soda, and salt. In a large bowl, stir together yogurt, brown sugar, molasses, butter, egg, and raisin puree. Add dry ingredients and stir to combine; fold in pineapple. Divide batter evenly among liners. Bake until a toothpick inserted in center of a muffin comes out clean, about 25 minutes, rotating pans halfway through.

Steps:

• Pour boiling water over Quaker bran hot cereal and let sit 5 minutes.
• Add molasses, splenda, butter, eggs, buttermilk, and pineapple. Mix together. I don't use a mixer, I just mix together in a big bowl.
• Add flour, flax, soda, salt, All Bran, and nuts and mix together.
• Spoon into greased muffin tins (almost full, as these don't rise much).
• Bake at 400 degrees about 15 minutes. Done when top springs back.

Steps:

• Preheat oven to 400 and spray muffin tins.
• Mix yogurt, Splenda, syrup and egg whites until well combined.
• Add pineapple, milk and cereal; stir and let sit at least 5 minutes.
• Mix dry ingredients in aseparate bowl; add to wet.
• Stir in dates.
• Spoon batter into tins.
• Bake for 25-30 minutes, or until toothpick comes out clean. Leave in tins at least 2 or 3 minutes before removing.

Steps:

• Preheat oven to 400 degrees F.
• Combine dry ingredients: wheat bran, flour, baking soda, baking powder, and dried cranberries.
• Combine wet ingredients: milk, honey, pineapple, oil, and eggs.
• Add wet ingredients to dry ingredients and stir until combined.
• Pour into greased muffin tin or paper muffin cups.
• Bake approximately 18 minutes.

Steps:

• Stir together flours, baking powder, salt and spices; set aside.
• In large mixing bowl, combine cereal, pineapple including juice and orange juice. Let stand 3 minutes or until cereal is softened. Add orange peel, egg whites and oil; beat well. Stir in dried fruit.
• Add flour mixture, stirring only until combined. Portion batter evenly into 12 lightly greased 2 1/2-inch muffin-pan cups. Using measuring-teaspoon, make a 1/2-inch indentation in top of each muffin.
• Bake in 400° F oven about 23 minutes or until golden brown. Cool about 15 minutes before adding filling.
• Filling: Beat together margarine, sweetener and vanilla. Fill each muffin top with measuring-teaspoon of filling. Serve warm.

Steps:

• Mix together oat bran through egg subtitute and let sit for a few minutes while you mix the dry ingredients in a separate bowl.
• Add dry to wet and stir just to blend.
• Fill 12 muffin cups which have been sprayed with nonstick spray and bake at 350 degrees about 20-22 minutes, until toothpick inserted comes out clean.