Title: Pineapple-Bran Whole-Wheat Muffins
Categories: Bread
Yield: 12 Servings
| 1 | c | Whole wheat flour |
| 1/4 | ts | Salt |
| 1 | | Egg |
| 1/3 | c | Skim milk |
| 8 | oz | Can crushed pineapple w juic |
| 1 | tb | Baking powder |
| 1 1/2 | tb | Brown sugar |
| 1 | c | 100% all-bran cereal |
| 1/4 | c | Vegetable oil |
Mix the flour, baking powder, salt, and sugar. Beat the egg slightly. Add
cereal, milk, and oil to the egg. Stir to combine. Let stand for 2 min. or
until the cereal has softened. Stir the pineapple, including the juice,
into the mixture. Add flour mixture, stirring only until combined. Spoon
the batter evenly into a paper-lined muffin tin and bake at 400F for about
25 min. Serve warm. Cal: 100, Fat: 1g.