Banana-pineapple bran muffins
Last updated 6/12/2012 1:06:52 AM. Recipe ID 32582. Report a problem with this recipe.
Title: Banana-pineapple bran muffins
Categories: Desserts, Cakes, Muffins
Yield: 12 Muffins
1 c Mashed banana, (about 2
1/2 c Brown sugar
3/4 c Bran cereal, such as
1 c Crushed pineapple in juice
1/4 c Melted butter or vegetable
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.
Didn't find the recipe you were looking for? Search for more here!