PINEAPPLE-CRANBERRY BRAN MUFFINS
These are a variation of the recipe on the side of the package of Bob's Red Mill unprocessed wheat bran. The muffins come out sweet, moist, and not too heavy.
Provided by Natalia - St Louis
Categories Quick Breads
Time 35m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 156.7, Fat 3.7, SaturatedFat 0.9, Cholesterol 2.9, Sodium 179.5, Carbohydrate 30.5, Fiber 3.5, Sugar 15.1, Protein 4.5
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Muhammad ishtiaq Ansari
[email protected]I made these muffins for my family and they were a hit! Everyone loved them. The muffins were light and fluffy, and the pineapple and cranberry flavors were perfect together.
Kinuthia Ishmael
[email protected]These muffins were perfect! I used fresh cranberries and pineapple, and they were so moist and delicious. I will definitely be making these again.
Issa Abdul
[email protected]These muffins were a bit dense, but they were still good. I think I would add a little more baking powder next time.
Isuru Nimesh madusanka
[email protected]I made these muffins with gluten-free flour and they turned out great! They were just as moist and delicious as the regular muffins.
Subhadra Bogati
[email protected]These muffins were a bit too sweet for my taste, but they were still good. I would probably reduce the amount of sugar next time.
Bill Edrich
[email protected]I'm not a huge fan of pineapple, but these muffins were still really good. The cranberry flavor really shines through.
OFFICIAL ARMAN
[email protected]These muffins were easy to make and turned out great! I used frozen cranberries and pineapple, and they still turned out moist and delicious.
zaheer azad
[email protected]I made these muffins for my family and they were a hit! Everyone loved them. The muffins were light and fluffy, and the pineapple and cranberry flavors were perfect together.
Sohail Bhatti
[email protected]These muffins were perfect! I used fresh cranberries and pineapple, and they were so moist and delicious. I will definitely be making these again.
Hamza Imam
[email protected]These muffins were a bit dense, but they were still good. I think I would add a little more baking powder next time.
Elizabeth Wiggins
[email protected]I made these muffins with gluten-free flour and they turned out great! They were just as moist and delicious as the regular muffins.
Joshua Motton
[email protected]These muffins were a bit too sweet for my taste, but they were still good. I would probably reduce the amount of sugar next time.
Bilyamin Hussain
[email protected]I'm not a huge fan of pineapple, but these muffins were still really good. The cranberry flavor really shines through.
Nithila Akther
[email protected]These muffins were easy to make and turned out great! I used frozen cranberries and pineapple, and they still turned out moist and delicious.
SOUTHERN LADY
[email protected]I made these muffins for my family and they were a hit! Everyone loved them. The muffins were light and fluffy, and the pineapple and cranberry flavors were perfect together.
Montell Myrie
[email protected]These muffins were so moist and delicious! I used fresh cranberries and pineapple, and the flavor was amazing. I will definitely be making these again.