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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 18 |
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These super-moist muffins are just right for breakfast, says Ruth Bolduc of Conway, New Hampshire. Tidbits of pineapple add a touch of sweetness to their mild bran flavor. Ingredients:
1-1/3 cups king arthur unbleached all-purpose flour |
2 teaspoons baking soda |
1-1/3 cups bran cereal |
1/3 cup shortening |
1/4 cup sugar |
2 eggs |
1 cup half-and-half cream |
1/3 cup honey |
1 can (8 ounces) crushed pineapple, drained |
Directions:
1. In a bowl, combine flour, baking soda and cereal. In a bowl, cream shortening and sugar. Beat in eggs, cream and honey; stir into dry ingredients just until moistened. Fold in pineapple. Fill greased muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes; remove from pans to wire racks. Yield: 1-1/2 dozen.
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