Banana-Pineapple Bran Muffins

Title:
Banana-Pineapple Bran Muffins

Yield:
12 Muffins

Categories:
Desserts,
Cakes,
Muffins




Ingredients:





     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.


 


 By: Bonny Cross, Chatelaine Magazine, April 1996 Prep time: 15mins Baking


 time:    18mins


   Posted to EAT-L Digest 20 Sep 96


 


   Date:    Sat, 21 Sep 1996 12:41:09 +0700


 


   From:    Serene Ong