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Tropical Oat Bran Muffins

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Ingredients
For muffins
  All purpose unbleached flour/Self rising flour 2 Cup (32 tbs)
  Fortified whole oat bran cereal/Fortified whole bran cereal 3⁄4 Cup (12 tbs)
  Coconut 1⁄2 Cup (8 tbs)
  Baking powder 2 Teaspoon
  Cinnamon 1 Teaspoon
  Macadamia nuts 3 1⁄2 Ounce, chopped (1 Jar)
  Margarine/Butter 1⁄2 Cup (8 tbs), softened
  Sugar 1 Cup (16 tbs)
  Firmly packed brown sugar 1⁄4 Cup (4 tbs)
  Eggs 3
  Mashed bananas 3⁄4 Cup (12 tbs) (Use About 2 Medium Bananas)
  Vanilla 2 Teaspoon
  Canned crushed pineapple in its own juice 8 Ounce, drained (1 Can)
For fruit spread
  Low calorie pineapple fruit spread 1⁄3 Cup (5.33 tbs)
Directions

Heat oven to 350°F.
Line with paper baking cups or grease bottoms only of 22 regular-sized muffin cups or 12 jumbo muffin cups.
Lightly spoon flour into measuring cup; level off.
In large bowl, combine flour, cereal, coconut, baking powder, cinnamon and macadamia nuts; mix well.
In another large bowl, combine 1/2 cup margarine, sugar and brown sugar; beat until light and fluffy.
Add eggs; blend well.
Stir in mashed bananas, vanilla and pineapple; blend well.
Add to dry ingredients all at once; stir until dry ingredients are just moistened.
Fill greased muffin cups 2/3 full.
Bake at 350°F. for 20 to 30 minutes or until light golden brown and toothpick inserted in center comes out clean.
Cool 2 minutes; remove from pans.
In small bowl, combine spread ingredients at low speed until well blended.
Serve with muffins.

Recipe Summary

Method: 
Baked
Ingredient: 
Bran

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