Banana-Pineapple Bran 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.
By: Bonny Cross, Chatelaine Magazine, April 1996 Prep time: 15mins Baking
Posted to EAT-L Digest 20 Sep 96
Date: Sat, 21 Sep 1996 12:41:09 +0700
From: Serene Ong