Pineapple Raisin Bran Muffins
Ingredients
1 ½ cups
flour
1 cup
bran
2 ¼ tsp.
baking powder
1 ½ tsp.
ground cinnamon
½ tsp.
baking soda
¼ tsp.
kosher salt
2
eggs
¾ cup
canola oil
¾ cup
dark brown sugar
2 tbsp.
molasses
1 ½ cups
grated carrots
½ cup
chopped pecans (optional)
¼ cup
crushed pineapple
¼ cup
raisins
Directions
- Preheat oven to 350°.
- In a large mixing bowl, whisk together first 6 ingredients (through salt); set aside.
- In a medium mixing bowl, whisk eggs with oil, sugar and molasses.
- Using a silicone spatula, gently fold wet ingredients into dry ingredients just until moistened (lumps may remain).
- Gently stir in remaining ingredients.
- Scoop batter into a muffin pan lined with 12 paper baking cups; bake in preheated oven until a toothpick inserted into the center of a muffin comes out clean with just a few moist crumbs attached (about 25 min.).
- Remove from oven; cool muffins in pan for 5 min.
- Transfer muffins to a wire rack to continue cooling.
- Serve warm or at room temperature. Try them with our recipe for Simple Strawberry Preserves.
Tasty Tip:
- Muffins can be individually wrapped and frozen for at least 3 months.
- Store multiple wrapped muffins in a freezer storage bag or container.
