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Bran Muffins with Pineapple

Bran Muffins with Pineapple

These pineapple-bran muffins can be frozen for up to 2 months. To serve, thaw, then toast if desired.

Everyday Food, March 2010 http://www.marthastewart.com/149089/bran-muffins-pineapple
3.05
Rated
61100(3)3
  • Yield Makes 18

Ingredients

    • 1 cup raisins
    • 1 cup wheat bran
    • 1 cup all-purpose flour, (spooned and leveled)
    • 3/4 cup whole-wheat flour (spooned and leveled)
    • 1 teaspoon baking powder
    • 1 teaspoon baking soda
    • 1 teaspoon coarse salt
    • 1/2 cup plain low-fat yogurt
    • 1/4 cup packed dark-brown sugar
    • 1/2 cup molasses
    • 1/2 cup (1 stick) unsalted butter, melted
    • 1 large egg
    • 1 can (20 ounces) pineapple chunks, drained and chopped

Directions

  1. Preheat oven to 350 degrees. Line two 12-cup muffin pans with 18 paper liners. Soak raisins in 1 cup hot water until soft, about 10 minutes; drain raisins and transfer to a food processor. Puree until smooth, about 30 seconds.
  2. In a medium bowl, combine bran, flours, baking powder, baking soda, and salt. In a large bowl, stir together yogurt, brown sugar, molasses, butter, egg, and raisin puree. Add dry ingredients and stir to combine; fold in pineapple. Divide batter evenly among liners. Bake until a toothpick inserted in center of a muffin comes out clean, about 25 minutes, rotating pans halfway through.

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