Tropical Oat Bran 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|
|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)|
|Mashed bananas||3⁄4 Cup (12 tbs) (Use About 2 Medium Bananas)|
|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)|
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.