Pineapple Coconut Bran Muffins Recipes

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:

• Preheat oven to 350F, line 2 muffin pans with paper cups.
• In a large bowl, beat butter and sugar until pale and fluffy; add eggs and vanilla, and beat well.
• Combine salt, baking powder, coconut, and flour.
• Drain and chop pineapple, reserving juice (about 7 ounces).
• Add the flour mixture to the butter mixture alternately with the reserved juice.
• Fold in pineapple, and fill muffin cups 2/3 full.
• Bake for 20-25 minutes.
• Note: Sprinkle sugar on top of muffins for crunchy muffin tops.

Steps:

• In a bowl, beat cream cheese, sugar and extracts until smooth; stir in egg. Combine the flour, baking soda and salt; add to the creamed mixture alternately with sour cream just until moistened. Fold in pineapple and coconut., Fill greased or paper-line muffin cups three-fourths full. Sprinkle with almonds. Bake at 350° for 25 minutes or until muffins test done. Cool for 10 minutes before removing from pans to wire racks.

Steps:

• Grease 18 muffin cups, or line with paper liners.
• in a large bowl, mix together flour, sugar, brown sugar, baking powder, baking soda, pecans and oats. Make a well in the center of the mixture.
• In a separate bowl, whisk together buttermilk, melted butter and egg.
• Pour into well in flour mixture, stir to blend just until dry ingredients are moistened, but do not overmix.
• Gently fold in pineapple and coconut.
• Spoon batter into prepared muffin cups, filling about 2/3 full.
• For topping:.
• mix together brown sugar, flour, coconut and oats. cut in butter with a pastry cutter till coarse crumbs have formed.
• Sprinkle crumb topping over pineapple muffin batter.
• Bake muffins at 400 for about 20 minutes, or till tops are lightly browned and firm.
• transfer pans to rack to cool for about 5 minutes.
• gently turn muffins out onto rack to cool completely.

Steps:

• 1. Stir together flours, sugar, baking powder, soda and salt. Set aside.2. In large mixing bowl, combine KELLOGG'S ALL-BRAN cereal, pineapple and yogurt. Let stand about 2 minutes or until cereal softens. Add egg and oil. Beat well. Stir in nuts. Add flour mixture, stirring only until combined. Portion evenly into twelve 2 1/2 inch muffin-pan cups coated with cooking spray.3. Bake at 400°F about 18 minutes or until golden brown. Serve warm.

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.