Thursday, July 19, 2012

Pineapple Carrot Ginger Bran Muffins #Recipe~!!

Pineapple Carrot Ginger Bran Muffins


1 can (398 ml) canned crushed pineapple, undrained
1 ¼ cups All~Bran Original cereal
1 ¼ cups all~purpose flour
1/3 cup lightly packed brown sugar
4 teaspoons baking powder
¾ teaspoon ground ginger
½ teaspoon baking soda
¼ teaspoon ground allspice
2 eggs
¼ cup canola oil
¾ cup shredded carrot (approx. 1 large carrot)


1.  Reserve ¼ cup pineapple without juice.  In medium bowl, combine cereal, all remaining pineapple and all juice.  Let stand for 2 minutes or until cereal softens.

2.  In large bowl, combine flour, sugar, baking powder, ginger, baking soda and allspice.  Set aside.

3.  Add eggs, oil and carrot and to cereal~pineapple mixture; beat well.  Add liquid mixture to dry ingredients, stirring only until just combines.  Portion batter evenly into 12 non~stick muffin pan cups, lightly coated with cooking spray.  Top each with a portion of reserved pineapple.

4.  Bake in 400° oven for 20 minutes or until tops spring back when lightly touched.

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