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
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.