Pineapple Cranberry Bran Muffins Recipes

CRANBERRY PINEAPPLE MUFFINS

Steps:

• Preheat oven to 375
• Combine together the cranberries, egg, milk, butter and pineapple
• In a separate bowl add flour, sugar, baking powder, salt, cinnamon and nutmeg
• Add the flour mixture into the egg mixture and stir just until moistened - do not over stir
• Grease muffin tins or use liners
• Add batter, filling about 2/3 full
• Sprinkle top with brown sugar
• Bake for 20-25 minutes or until toothpick comes out clean

BRAN MUFFINS WITH PINEAPPLE

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.

PINEAPPLE-CRANBERRY BRAN MUFFINS

Steps:

• Preheat oven to 400 degrees F.
• Combine dry ingredients: wheat bran, flour, baking soda, baking powder, and dried cranberries.
• Combine wet ingredients: milk, honey, pineapple, oil, and eggs.
• Add wet ingredients to dry ingredients and stir until combined.
• Pour into greased muffin tin or paper muffin cups.
• Bake approximately 18 minutes.

PINEAPPLE RAISIN BRAN MUFFINS

Steps:

• 1. Combine KELLOGG'S Raisin Bran cereal and nut bread mix in medium bowl. Set aside.2. In large mixing bowl, combine pineapple, water, egg, and oil. Mix well. Gently stir in cereal mixture. (Do not over mix). Spoon batter evenly into twelve 2 1/2-inch muffin-pan cups coated with cooking spray.3. Bake at 400°F for about 20 minutes or until wooden pick inserted near center comes out clean.

BEST BRAN MUFFINS

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.

CRANBERRY BRAN MUFFINS

Steps:

• Preheat oven to 350 degrees. Line a 12-cup standard muffin tin with paper liners; set aside. Place flour, bran, baking powder, salt, and baking soda in a large bowl. Stir in sugar, and set aside.
• Whisk together buttermilk, butter, eggs, zest, and vanilla in a bowl. Add flour mixture; stir until just combined. Stir in cranberries.
• Divide batter among lined muffin cups. Bake until cooked through and golden brown, about 30 minutes. Transfer to a wire rack to cool slightly. Turn out; serve warm or at room temperature.

PINEAPPLE BRAN MUFFINS

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.

PINEAPPLE BRAN MUFFINS

Steps:

• 1. Stir together flour, baking powder, salt, and sugar in medium mixing bowl. Set aside.2. In large mixing bowl, beat egg slightly. Add KELLOGG'S CRACKLIN' OAT BRAN cereal, milk, oil, and pineapple, including juice. Stir to combine. Let stand about 10 minutes or until cereal is softened. Stir again.3. Add flour mixture, stirring only until combined. Portion batter evenly into twelve 2 1/2-inch muffin-pan cups coated with cooking spray.4. Bake at 400°F about 20 minutes or until muffins are golden brown. Serve warm.

CRAN BRAN MUFFINS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
• Combine bran and brown sugar in a large bowl.
• Pour milk into a microwave-safe glass measuring cup. Heat until almost boiling, about 1 minute. Pour over the bran mixture. Beat with an electric mixer until combined. Let stand until milk is mostly absorbed, about 5 minutes.
• Beat oil, eggs, molasses, and orange zest into the bran mixture.
• Combine flour, sugar, baking powder, salt, and cinnamon in a small bowl. Mix into the batter until just combined. Sprinkle cranberries on top; fold in with a spatula. Divide batter among the prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes.

DELICIOUS PINEAPPLE MUFFINS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease and flour muffin pans, or line with paper liners.
• In a large bowl, stir together 2 cups flour, white sugar, baking powder and salt. Drain pineapple, reserving 1/4 cup juice. Make a well in the center of the dry ingredients, and pour in the reserved juice, egg, milk, and 1/4 cup melted butter. Mix just until blended.
• In a separate bowl, stir together the cinnamon, brown sugar, 1/2 cup flour, and 1/4 cup melted butter to make the topping.
• Spoon batter into muffin cups, then spoon crushed pineapple over the batter and sprinkle with the cinnamon topping.
• Bake for 30 minutes in the preheated oven, until a toothpick inserted in the crown of the muffin comes out clean.

BANANA CRANBERRY BRAN MUFFINS

Steps:

• Preheat oven to 375°F Butter a 12-cup nonstick muffin pan or line with paper liners.
• In a large bowl, combine bran, all-purpose flour, whole wheat flour, baking powder,, cinnamon, baking soda and salt . In alnotherbowl, ehisk together btoen sdugar, egg, milk, banana, butter and vanilla; pour over fry ingredients and add cranberries. Stir just until moistened.
• Spoon into prepared muffin pan and top each with a banana slice. Bake for 20-25 minutes or until tops are firm to the touch. let cool in pan for 10 minutes. TArnsfer to cool completely.
• COOKING TIPS: Use very ripe bananas - deep yellow with brown spots - for the best texture and flavor. As bananas get too ripe to eat, freeze them in the skin in a freeezer bag to have on hand for muffins.
• TIPS FOR KIDS: Kids can mash the bananas and measure the ingredients. Older kids can reasily make these muffins with supervision.
• FOR THE ADVENTUROUS: Replace the cranberries with dried cherries and add 1/2 cup chopped toasted pecans or almonds.