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All Reviews for Bran Muffins with Pineapple
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Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Makes 18
med105199_0310_bran_muffin.jpg
Ingredients
Ingredient Checklist
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
Cook's Notes
These muffins can be frozen for up to 2 months. To serve, thaw, then toast if desired.
Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Makes 18
med105199_0310_bran_muffin.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary
Yield: Makes 18
Recipe Summary
Yield: Makes 18
Yield: Makes 18
Makes 18
med105199_0310_bran_muffin.jpg
med105199_0310_bran_muffin.jpg
Ingredients
Ingredients
- 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
Directions
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.
Cook's Notes
These muffins can be frozen for up to 2 months. To serve, thaw, then toast if desired.
Cook’s Notes
These muffins can be frozen for up to 2 months. To serve, thaw, then toast if desired.
Reviews (5)
Add Rating & Review
61 Ratings
5 star values:
4
4 star values:
13
3 star values:
34
2 star values:
9
1 star values:
1
Reviews (5)
Add Rating & Review
61 Ratings
5 star values:
4
4 star values:
13
3 star values:
34
2 star values:
9
1 star values:
1
Add Rating & Review
61 Ratings
5 star values:
4
4 star values:
13
3 star values:
34
2 star values:
9
1 star values:
1
61 Ratings
5 star values:
4
4 star values:
13
3 star values:
34
2 star values:
9
1 star values:
1
61 Ratings
5 star values:
4
4 star values:
13
3 star values:
34
2 star values:
9
1 star values:
1
- 5 star values:
- 4
- 4 star values:
- 13
- 3 star values:
- 34
- 2 star values:
- 9
- 1 star values:
- 1
Martha Stewart Member
Rating: 4 stars
03/27/2017
Delicious! Strong mol[filtered] flavor comes through along with sweetness from the pineapple. Followed the recipe exactly including the raisin purée, but I used 1/2 t fine salt instead of 1 t kosher plus I added 3/4 t vanilla. Paper liners are a must as these are very sticky. 1/4c batter per liner produced exactly 18 muffins. Breakfast on the go!
Martha Stewart Member
Rating: Unrated
02/13/2015
A silly question but, I would rather use the raisins whole, would that change the recipe too much?
Martha Stewart Member
Rating: 3 stars
02/07/2015
I halved the recipe and used fresh pineapple instead of canned, but got 12 muffins instead of 9. They were good, moist and hearty. I reduced the salt by half just by preference and had no problem.
Martha Stewart Member
Rating: Unrated
02/05/2015
Simple recipe with hearty, simple to find, healthy ingredients. However, I made a few changes. I followed the advice of previous review & switched coarse salt for regular kosher salt. Also used vanilla low-fat yogurt. As I was doubling the recipe, I substituted 5 tbsp of canola oil for the second 1/2 cup of butter. Reduced cooking time to 17-19 minutes and no burnt flavors - nice and moist. Served with a yogurt/cool whip spread at my daughter's 'healthy eating' class party - home run!
Martha Stewart Member
Rating: Unrated
03/17/2014
This was tasty except for the coarse salt bit. I found that that coarse salt didn't break down and enhance the flavour but just left salty pockets throughout the muffins. I think next time I'd use regular fine salt...
Martha Stewart Member
Rating: 4 stars
03/27/2017
Delicious! Strong mol[filtered] flavor comes through along with sweetness from the pineapple. Followed the recipe exactly including the raisin purée, but I used 1/2 t fine salt instead of 1 t kosher plus I added 3/4 t vanilla. Paper liners are a must as these are very sticky. 1/4c batter per liner produced exactly 18 muffins. Breakfast on the go!
Rating: 4 stars
Rating: Unrated
02/13/2015
A silly question but, I would rather use the raisins whole, would that change the recipe too much?
Rating: Unrated
Rating: 3 stars
02/07/2015
I halved the recipe and used fresh pineapple instead of canned, but got 12 muffins instead of 9. They were good, moist and hearty. I reduced the salt by half just by preference and had no problem.
Rating: 3 stars
Rating: Unrated
02/05/2015
Simple recipe with hearty, simple to find, healthy ingredients. However, I made a few changes. I followed the advice of previous review & switched coarse salt for regular kosher salt. Also used vanilla low-fat yogurt. As I was doubling the recipe, I substituted 5 tbsp of canola oil for the second 1/2 cup of butter. Reduced cooking time to 17-19 minutes and no burnt flavors - nice and moist. Served with a yogurt/cool whip spread at my daughter's 'healthy eating' class party - home run!
Rating: Unrated
03/17/2014
This was tasty except for the coarse salt bit. I found that that coarse salt didn't break down and enhance the flavour but just left salty pockets throughout the muffins. I think next time I'd use regular fine salt...
All Reviews for Bran Muffins with Pineapple
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Bran Muffins with Pineapple
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
