Muffins with Bran and Pineapple
Baking and Desserts • European
Description
265 kcal per 100 grams. Recipe by John Smith.
Ingredients
- Canned Pineapple Chunks 0 oz
- Bran 10 oz
- Wheat Flour 1½ cups
- Brown Sugar ½ cup
- Baking Powder 1½ teaspoons
- Salt 1⅕ teaspoons
- Ground Cinnamon 1⅖ teaspoons
- Ground clove 1⅖ teaspoons
- Milk 1 cup
- Vegetable Oil 1½ cups
- Light Molasses 1⅖ cups
- Farm fresh eggs 2 pieces
Step-by-Step Guide
Step 1
Preheat the oven to 355°F.
Step 2
Grease the muffin tins with vegetable oil. Sprinkle with brown sugar.
Step 3
In one bowl, mix the dry ingredients: lightly toasted bran, flour, baking powder, salt, cinnamon, and allspice.
Step 4
Rub the dry mixture between your palms until the brown sugar becomes finer.
Step 5
In another bowl, mix the wet ingredients: vegetable oil, milk, molasses, and pineapple. Gently incorporate the eggs into the mixture.
Step 6
Combine the dry and wet mixtures until smooth.
Step 7
Evenly distribute the batter into the muffin tins.
Step 8
Bake for approximately 20 minutes until the muffins are golden brown and a toothpick inserted into the batter comes out clean.
Step 9
Cool the muffins on a rack for 10 minutes.
Step 10
Remove from the tins and serve.
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