Pineapple Raisin Bran Muffins

  • 1 ½ cups flour
  • 1 cup bran
  • 2 ¼ tsp. baking powder
  • 1 ½ tsp. ground cinnamon
  • 1/2 tsp. baking soda
  • 1/4 tsp. kosher salt
  • 2 eggs
  • 3/4 cup canola oil
  • 3/4 cup dark brown sugar
  • 2 tbsp. molasses
  • 1 ½ cups grated carrots
  • 1/2 cup chopped pecans (optional)
  • 1/4 cup crushed pineapple
  • 1/4 cup raisins

In a large mixing bowl, whisk together the first 6 ingredients; set aside. In another medium mixing bowl, whisk eggs with oil, sugar and molasses. Gently mix wet ingredients into the dry ingredients using a silicone spatula and a gentle folding technique, just until dry ingredients are moistened (lumps may remain); gently stir in remaining ingredients. Scoop batter into muffin pan lined with 12 paper baking cups. Bake in a preheated 350° oven until a toothpick inserted into the center of a muffin comes out clean with just a few moist crumbs attached (about 25 min.). Cool in pan 5 min. Move muffins to a wire rack; serve warm or at room temperature. Enjoy with Simple Strawberry Preserves, if desired.

Good to Know: Muffins may be frozen for at least 3 months, individually wrapped. Store multiple wrapped muffins in a freezer storage bag or container.

Nutrition Information per Serving (2 muffins):
Total Calories: 264
Total Fat: 15 g
Saturated Fat: 1 g
Sodium: 205 mg
Fiber: 3 g

A good source of vitamins A, E and K, selenium and fiber.