Banana Pineapple Bran Muffins
Serving Size : 0
Ingredients for prepare Banana Pineapple Bran Muffins
:
| Amount | Measure | Ingredient - Preparation Method |
| 1 | cup | mashed banana - about 2 medium |
bananas
banana pineapple bran muffins |
| 1/2 | cup | brown sugar |
| 3/4 | cup | bran cereal - such as 100% Bran |
| 1 | cup | crushed pineapple in juice (undrained) |
| 1/4 | cup | melted butter or vegetable oil |
| 1 1/2 | tsp | finely grated orange peel |
| 1 1/2 | tsp | vanilla |
| 2 | | eggs - beaten |
| 1 1/2 | cups | all-purpose flour |
| 2/3 | cup | skim milk powder |
| 1 1/2 | tsp | baking powder |
| 1 | tsp | baking soda |
| 1/4 | tsp | salt |
recipe Banana Pineapple Bran Muffins
Preheat oven to 400F (200C). Grease 12 muffin cups or coat with cooking
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spray. In a medium-sized mixing bowl, stir mashed banana with brown sugar, cereal, pineapple, including juice, butter, peel, and
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vanilla. Let mixture soak for 5 minutes. Then, beat in eggs. Meanwhile, measure flour,
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skim-milk powder, baking powder, baking soda and salt into a large mixing
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bowl. Stir flour mixture with a fork until well mixed. Then, make a
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well in centre. Pour in cereal mixture, stirring just until combined. Immediately
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spoon batter into muffin cups. Bake in center of 400F (200C) oven until golden and a
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cake tester inserted into center of a muffin comes out clean, about 18 to 20 minutes. Remove from oven and
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let stand for 5 minutes. Then turn out onto a cooling rack. Serve warm. Store muffins
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in a sealed bag at room temperature for up to 2 days. For longer storage, refrigerate muffins
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or preferably freeze.