Pineapple Bran Muffins
The third and final of Bree’s muffin recipes in this cookbook!
I did have to make one revision to this recipe vs. the original. I wasn’t able to find wheat bran in the store, so I used oat bran instead. Wheat bran is a bit healthier, with fewer calories, less fat, and more fiber, while oat bran has higher protein and is a little less dry. I really couldn’t say how it’d affect taste, but my understanding is that wheat bran has a more nutty flavor.
First the pineapple is drained and set aside. The dry ingredients are mixed together in one bowl, and the wet in another. The 1/4 cup of allspice is optional, so I chose to add half that amount for flavor.
Then the wet ingredients are added to the dry ingredients, stirred gently and carefully (you never want to over-mix muffins!), and loaded into greased muffin/cupcake tins. There is enough muffin batter to fill each tin all the way up to the brim!
At this point it goes into the oven and bakes until a toothpick comes out clean.
These were good, but you can’t really taste the pineapple. They mostly taste like bran muffins, and were not a very exciting flavor. Kind of bland, actually. I’m glad I didn’t go overboard with the allspice because, even with half the amount, I could definitely taste it.
Muffins are not very challenging. Mix ingredients together, pour into muffin tins, and bake. Just be careful not to over-mix the batter, and not to over or under cook the muffins (easily checked by poking with a toothpick to see if it comes out clean).
Cost: Average / Expensive
Cost will depend on how much of the baking ingredients you already have in your pantry. You’ll need crushed pineapple, wheat bran, all-purpose flour, whole wheat flour, brown sugar, baking powder, baking soda, ground cinnamon, milk, vegetable oil, molasses, and eggs. You can also add allspice if you’d like, but it’s optional.