Pineapple Carrot Ginger Bran Muffins Recipe

Name: Pineapple Carrot Ginger Bran Muffins
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 12 muffins
Ingredients: 1 can (14 fl oz/398 ml) canned crushed pineapple, undrained; 1 1/4 cups or 300 ml All-Bran Original* cereal; 1 1/4 cups or 300 ml all-purpose flour; 1/3 cup or 75 ml lightly packed brown sugar; 4 tsp or 20 ml baking powder; 3/4 tsp or 4 ml ground ginger; 1/2 tsp or 3 ml baking soda; 1/4 tsp or 1 ml ground allspice; 2 eggs; 1/4 cup or 50 ml canola oil; 3/4 cup or 175 ml shredded carrot (about 1 large carrot)

Ingredients

1 can (14 fl oz/398 ml) canned crushed pineapple, undrained
1 1/4 cups or 300 ml All-Bran Original* cereal
1 1/4 cups or 300 ml all-purpose flour
1/3 cup or 75 ml lightly packed brown sugar
4 tsp or 20 ml baking powder
3/4 tsp or 4 ml ground ginger
1/2 tsp or 3 ml baking soda
1/4 tsp or 1 ml ground allspice
2 eggs
1/4 cup or 50 ml canola oil
3/4 cup or 175 ml shredded carrot (about 1 large carrot)

	PREP TIME 15m	COOK TIME 5m	TOTAL TIME 20m
YIELD 12 muffins

Instructions

Reserve ¼ cup (50 mL) pineapple without juice. In medium bowl, combine cereal, all remaining pineapple and all juice. Let stand for 2 minutes or until cereal softens.
In large bowl, combine flour, sugar, baking powder, ginger, baking soda and allspice. Set aside.
Add eggs, oil and carrot and to cereal-pineapple mixture; beat well. Add liquid mixture to dry ingredients, stirring only until just combined. Portion batter evenly into 12 (2½”/6.
cm) non-stick muffin pan cups, lightly coated with cooking spray. Top each with a portion of reserved pineapple.
Bake in 400°F (200°C) oven for 20 minutes or until tops spring back when lightly touched.
Tip 1: Ginger and allspice nicely complement the pineapple, carrot and nutty bran flavours. As preferred spice levels vary, have fun increasing or decreasing the ginger and allspice levels to create your own signature muffin.
Tip 2: Muffins turn out best if the batter is not over-mixed. Stir the liquid mixture into the dry mixture just enough to combine, portion into muffin cups and start the baking right away so the baking powder (and in some recipes, baking soda) will give the best leavening action.
YIELD: 12 MuffinsPER MUFFIN:160 Calories4 g Protein27 g Carbohydrate6 g Fat3 g Dietary FibreIn keeping with good allergy practices, we remind you to be aware of allergens and to check labels on any packaged goods used. This recipe has been tested using Kellogg's® products. Results with other products may vary.