Bran Muffins with Pineapple

By á-47

Ingredients

• 1 cup raisins
• 1 cup wheat bran
• cup flour
• 3/4 cup whole wheat flour
• 1 tea. baking powder
• 1 tea. baking soda
• 1 tea. salt
• 1/2 cup plain low-fat yogurt
• /4 cup packed brown sugar
• 1/2 cup molassas
• 1/2 cup (1 stick) unstalted buter, melted
• 1 egg
• 1 can (20 oz.) crushed pineapple, drained

Details

Servings 18

Preparation

Step 1

Preheat oven to 350 degrees.

Line two 12 cup muffin pans with 18 paper liners. Soak raisins in 1 cup hot water until soft, about 10 minutes; drain raisins and transfer to a food processor. m Puree until smooth, about 30 seconds.

In a medium bowl, combine bran, flours, baking poiwder, baking soda, and salt. In a large bowl, stir together yogurt, brown sugar, molasses, butter, egg and rainsin puree. Add dry ingredients and stir to combine; fold in pineapple.

Divide batter evenly among liners. Bake until a toothpick inserted in center of a muffin comes out clean, about 25 miunutes, rotating pans half-way through.