Carrot-Pineapple-Bran Muffins |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 18 |
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Ingredients:
1 3/4 cups all-purpose flour |
1/4 cup sugar |
1 teaspoon baking powder |
1 teaspoon baking soda |
1 teaspoon ground cinnamon |
3/4 cup fat-free milk |
1 large egg, lightly beaten |
1 (8-ounce) can crushed pineapple in juice, undrained |
2 tablespoons margarine or butter, melted |
1 cup wheat bran flakes cereal |
1 cup shredded carrot |
2 tablespoons water |
cooking spray |
Directions:
1. Preheat oven to 350°.
2. Combine first 5 ingredients in a large bowl. Make a well in center of mixture, and set aside. Combine milk and next 3 ingredients, stirring well. Stir in cereal; let stand 5 minutes.
3. Place carrot and water in a small saucepan. Cover and bring to a boil; reduce heat, and cook 1 to 2 minutes or until carrot is tender. Drain and set aside.
4. Add cereal mixture to flour mixture; add carrot, and stir just until dry ingredients are moistened. Spoon batter evenly into 18 muffin cups coated with cooking spray, filling two-thirds full. Bake at 350° for 20 to 22 minutes or until golden. Remove muffins from pans immediately, and cool on wire racks.
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