Pineapple Bran Muffins Recipes

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BRAN MUFFINS WITH PINEAPPLE

The pineapple adds sweetness to these fiber-filled muffins.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Yield Makes 18

Number Of Ingredients 13



Bran Muffins with Pineapple image

Steps:

  • 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.
  • 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.

Nutrition Facts : Calories 183 g, Fat 6 g, Fiber 2 g, Protein 3 g

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
1/2 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

HONEY BRAN MUFFINS

These muffins are made with bran cereal, and sweetened with pineapple juice, brown sugar, and honey. The recipe requires the batter to be refrigerated for at least 3 hours. It can be made the night before, and then baked in the morning. Makes 20 regular muffins, or 12 jumbo muffins.

Provided by June M

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Bran Muffin Recipes

Time 3h45m

Yield 20

Number Of Ingredients 10



Honey Bran Muffins image

Steps:

  • In a small bowl, combine pineapple juice and raisins. Set aside.
  • In a medium bowl, combine flour, baking soda and salt. Stir in cereal. Set aside.
  • In a large mixing bowl, combine brown sugar, oil, honey, and eggs; mix well. Add cereal mixture, and mix well. Fold in the raisin mixture. Batter will be thin; it will thicken as it chills. Cover, and refrigerate for at least 3 hours or overnight.
  • Stir chilled batter. Fill greased or paper lined muffin cups 3/4 full.
  • Bake in a preheated 400 degree F (205 degree C) oven, for 20 to 25 minutes. Cool in pan 10 minutes before removing to a wire rack.

Nutrition Facts : Calories 255.2 calories, Carbohydrate 46.8 g, Cholesterol 46.5 mg, Fat 7.1 g, Fiber 2 g, Protein 4 g, SaturatedFat 1.2 g, Sodium 308 mg, Sugar 29.9 g

2 cups pineapple juice
2 cups golden raisins
1 cup packed brown sugar
½ cup vegetable oil
½ cup honey
5 eggs, beaten
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
4 cups whole bran cereal

BEST BRAN MUFFINS

Having these muffins for breakfast provides a good start to a busy day. My husband loves pineapple, which makes these muffins moist...and delicious!

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 18 muffins.

Number Of Ingredients 13



Best Bran Muffins image

Steps:

  • In a bowl, combine the first seven ingredients. Make a well in the center. Combine the egg, oil, molasses, buttermilk and pineapple with juice. Pour into well; mix just until dry ingredients are moistened. Stir in the nuts, dates or raisins. , Fill 18 greased muffin cups two-thirds full. Bake at 400° for 12 minutes or until golden brown.

Nutrition Facts :

1/2 cup old-fashioned oats
1 cup all-purpose flour
1 cup whole wheat flour
1/2 cup all-bran cereal
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 large egg, beaten
1/4 cup vegetable oil
1/2 cup molasses
3/4 cup buttermilk
1 can (8 ounces) crushed pineapple in natural juice, undrained
1/2 cup chopped nuts, dates or raisins

CLASSIC BRAN MUFFINS

A delicious source of fiber! My family have them almost every morning. Great healthy muffins! You may substitute dates for the raisins if you wish.

Provided by Janet Kalman Villada

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Bran Muffin Recipes

Time 40m

Yield 12

Number Of Ingredients 11



Classic Bran Muffins image

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or line with paper muffin liners.
  • Mix together wheat bran and buttermilk; let stand for 10 minutes.
  • Beat together oil, egg, sugar and vanilla and add to buttermilk/bran mixture. Sift together flour, baking soda, baking powder and salt. Stir flour mixture into buttermilk mixture, until just blended. Fold in raisins and spoon batter into prepared muffin tins.
  • Bake for 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Cool and enjoy!

Nutrition Facts : Calories 167.5 calories, Carbohydrate 25.6 g, Cholesterol 16.3 mg, Fat 7.1 g, Fiber 3.5 g, Protein 3.5 g, SaturatedFat 1.3 g, Sodium 262.2 mg, Sugar 8.9 g

1 ½ cups wheat bran
1 cup buttermilk
⅓ cup vegetable oil
1 egg
⅔ cup brown sugar
½ teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
½ cup raisins

PINEAPPLE BRAN MUFFINS

"These super-moist muffins are just right for breakfast," says Ruth Bolduc of Conway, New Hampshire. Tidbits of pineapple add a touch of sweetness to their mild bran flavor.

Provided by Taste of Home

Time 35m

Yield 1-1/2 dozen.

Number Of Ingredients 9



Pineapple Bran Muffins image

Steps:

  • In a bowl, combine flour, baking soda and cereal. In a bowl, cream shortening and sugar. Beat in eggs, cream and honey; stir into dry ingredients just until moistened. Fold in pineapple. Fill greased muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes; remove from pans to wire racks.

Nutrition Facts :

1-1/3 cups all-purpose flour
2 teaspoons baking soda
1-1/3 cups bran cereal
1/3 cup shortening
1/4 cup sugar
2 eggs
1 cup half-and-half cream
1/3 cup honey
1 can (8 ounces) crushed pineapple, drained

BRAN MUFFINS WITH PINEAPPLE

Make and share this Bran Muffins With Pineapple recipe from Food.com.

Provided by icilice

Categories     Quick Breads

Time 30m

Yield 30 muffins, 1 serving(s)

Number Of Ingredients 14



Bran Muffins With Pineapple image

Steps:

  • Pour boiling water over Quaker bran hot cereal and let sit 5 minutes.
  • Add molasses, splenda, butter, eggs, buttermilk, and pineapple. Mix together. I don't use a mixer, I just mix together in a big bowl.
  • Add flour, flax, soda, salt, All Bran, and nuts and mix together.
  • Spoon into greased muffin tins (almost full, as these don't rise much).
  • Bake at 400 degrees about 15 minutes. Done when top springs back.

Nutrition Facts : Calories 5707.2, Fat 295.1, SaturatedFat 82.8, Cholesterol 686.6, Sodium 5986.7, Carbohydrate 724.3, Fiber 110.9, Sugar 350.3, Protein 143.8

1/4 cup molasses
1 1/4 cups granulated sugar substitute (I use Splenda)
1/2 cup melted butter
2 eggs, beaten
1 cup quaker 100% oat bran hot cereal
1 cup boiling water
2 cups buttermilk
2 cups whole wheat flour
1/2 cup ground flax seed
2 1/2 teaspoons baking soda
1/2 teaspoon salt
2 cups all-bran cereal
1 (20 ounce) can drained crushed pineapple in juice
1 (8 ounce) bag chopped walnuts

PINEAPPLE DATE BRAN MUFFINS

A healthy, fibre-filled muffin - it was designed to use up odds and ends in my kitchen... with delicious results! Makes four jumbo muffins - perfect for a hearty breakfast.

Provided by cjbamboo

Categories     Quick Breads

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12



Pineapple Date Bran Muffins image

Steps:

  • Preheat oven to 400 and spray muffin tins.
  • Mix yogurt, Splenda, syrup and egg whites until well combined.
  • Add pineapple, milk and cereal; stir and let sit at least 5 minutes.
  • Mix dry ingredients in aseparate bowl; add to wet.
  • Stir in dates.
  • Spoon batter into tins.
  • Bake for 25-30 minutes, or until toothpick comes out clean. Leave in tins at least 2 or 3 minutes before removing.

Nutrition Facts : Calories 219.4, Fat 1.8, SaturatedFat 0.3, Cholesterol 0.3, Sodium 679.8, Carbohydrate 51.1, Fiber 11.4, Sugar 14.3, Protein 10.2

1/4 cup plain nonfat yogurt (or, my preference, Apple Crumble Source yogurt!) or 1/4 cup applesauce (or, my preference, Apple Crumble Source yogurt!)
1/2 cup Splenda sugar substitute
1/4 cup sugar-free maple syrup
2 egg whites
2/3-1 cup non-fat soymilk (use enough to form a moist batter)
1/2 cup canned crushed pineapple
1 1/2 cups all-bran cereal
1 cup whole wheat flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup dates, chopped or 1/4 cup raisins

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