Title: Banana-pineapple bran muffins
 Categories: Desserts, Cakes, Muffins
      Yield: 12 Muffins
 
      1 c  Mashed banana, (about 2
           --medium bananas)
    1/2 c  Brown sugar
    3/4 c  Bran cereal, such as
           --100% Bran
      1 c  Crushed pineapple in juice
           --(undrained)
    1/4 c  Melted butter or vegetable
           --oil
  1 1/2 ts Finely grated orange peel
  1 1/2 ts Vanilla
      2    Eggs, beaten
  1 1/2 c  All-purpose flour
    2/3 c  Skim milk powder
  1 1/2 ts Baking powder
      1 ts Baking soda
    1/4 ts Salt
 
  Preheat oven to 400F (200C). Grease 12 muffin cups or coat with
  cooking spray.  In a medium-sized mixing bowl, stir mashed banana
  with brown sugar, cereal, pineapple, including juice, butter, peel,
  and vanilla.  Let mixture soak for 5 minutes.  Then, beat in eggs.
  Meanwhile, measure flour, skim-milk powder, baking powder, baking
  soda and salt into a large mixing bowl.  Stir flour mixture with a
  fork until well mixed.  Then, make a well in centre.  Pour in cereal
  mixture, stirring just until combined.
  
  Immediately spoon batter into muffin cups. Bake in center of 400F
  (200C) oven until golden and a cake tester inserted into center of a
  muffin comes out clean, about 18 to 20 minutes.  Remove from oven and
  let stand for 5 minutes.  Then turn out onto a cooling rack.  Serve
  warm.  Store muffins in a sealed bag at room temperature for up to 2
  days.  For longer storage, refrigerate muffins or preferably freeze.
  
  Nutrients per muffin: 4.8g protein, 5g fat, 34.1g carbo's, 193 cals.
  Contains a moderate amount of dietary fibre.