|
CLASSIC CARROT PINEAPPLE
MUFFINS
Makes 12 large muffins
1 1/4 cups 100% bran cereal
1 can crushed pineapple (14 oz) in
juice
1/4 cup milk
1 egg
1/2 cup packed brown sugar
1/3 cup
vegetable oil
1 cup shredded carrots
2 cups flour
1 tablespoon
baking powder
2 1/2 teaspoons cinnamon
1 teaspoon ground ginger
1
teaspoon salt
1/2 cup raisins
Preheat oven to 400 degrees.
Combine cereal, undrained pineapple, and milk. Let stand 5 minutes. Stir in
egg, brown sugar, oil and carrots.
In large bowl, mix flour, baking powder,
cinnamon, ginger and salt. Add cereal mix and raisins to dry ingredients
stirring just until moist.
Fill each muffin cup generously to the top.
Bake for 20 to 25 minutes or until a toothpick inserted in the center comes
out clean. Remove muffins from cups while hot.
Home |
.gif){kind=spacer}
