Pineapple Bran Muffins
19
Nov
Nov
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
1
Preheat oven to 375 degrees F. Line 12 muffin cups with paper liners.
2
In a bowl, combine the first six ingredients and set aside.
3
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.
CategoryCake, Cookies And Sweets, Recipes
Ingredients
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