Pineapple Bran Muffins

Yields12 Servings

Need carbs after a fast? These are actually good for you!

1 ¾ cups Raisin Bran Cereal

1 ¼ cups Flour

¾ cup Sugar

1 ¼ tsp Baking Soda

1 tsp Ground Cinnamon

¼ tsp Salt

1 Egg

¾ cup Apple Juice

¼ cup Canola Oil

¾ cup Chopped Pineapple (drain well if you are using canned pineapple tidbits)

¾ cup Grated Carrots

¼ cup Chopped Walnuts or Pecans

Preheat oven to 375 degrees F. Line 12 muffin cups with paper liners.

In a bowl, combine the first six ingredients and set aside.

In a separate bowl, beat the egg, juice and oil. Stir into dry ingredients just until moistened. Fold in pineapple, carrots and walnuts. Fill paper-lined muffin cups three-fourths full. Bake for 25 to 28 Minutes or until a toothpick comes out clean. Cool for 5 Minutes before removing from pan to a wire rack. Serve warm.

Nutrition Facts

12 servings

Serving size

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Pineapple Bran Muffins