Microwavable Honey Muffins |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 12 |
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This makes a good pair with a cup of coffee. Impromptu muffin with things I generally have on-hand. As an added bonus? Nothing crazy in these, just sweet simplicity. Ingredients:
8 ounces crushed pineapple |
1 1/2 cups wheat all-bran cereal |
2/3 cup buttermilk |
1 egg, lightly beaten |
1/3 walnuts, chopped |
3 tablespoons vegetable oil |
1/2 cup honey, divided |
2/3 cup whole wheat flour |
1/2 teaspoon baking soda |
1/8 teaspoon salt |
Directions:
1. Combine undrained crushed pineapple, cereal and buttermilk in large bowl. let stand 10 minutes until cereal has absorbed liquid. Stir in egg, pecan, oil and 1/4 cup honey. Combine flour, baking soda and salt in small bowl. Stir into ban mixture until just moistened. Spoon one half batter into 6 prepared cups, filling to the top.
2. Microwave at high for 3 1/2 to 4 minutes, rotating pan 1/2 turn after 1 1/2 minutes. Muffins are done when they look dry and set on top. Remove from oven; immediately spoon 1 teaspoon of remaining honey over each muffin. Remove to cooling rack after honey has been absorbed. Repeat procedure with remaining batter and honey. Serve warm.
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