Breakfast. Urgh. I love weekend breakfast, but trying to come up with something I like at 7am is difficult. I am always trying to find something different and these are breakfast muffins my mom happens to love. She sent me the recipe and I finally got the chance to bake them. Out of the oven I ate 3! They are really good and really good for you. Keep them sealed in a container or ziplock and they stay good for several days. I like to heat them up for a few seconds in the micro too.
- 1 cup raisins (golden or regular)
- 1 cup wheat bran
- 1 and 3/4 cup whole-wheat flour (spooned & leveled)
- 1 tsp. coarse salt
- 1 tsp. baking soda
- 1 tsp. baking powder
- 1/2 cup plain low-fat yogurt
- 1/4 cup packed dark-brown sugar
- 1/2 cup molasses
- 1/2 cup (1 stick) melted unsalted butter
- 1 large egg
- 1 can (20 ounce) pineapple chunks, drained & chopped
- Preheat oven to 350. Line muffin tins with 18 paper liners.
- In a medium bowl, combine bran, flour, baking powder, baking soda, and salt.
- In a large bowl, stir together yogurt, brown sugar, molasses, butter, egg, and raisins.
- Add dry ingredients to large bowl and stir to combine. Fold in pineapple.
- Divide batter evenly among liners. Bake until a toothpick inserted in the middle comes out clean, about 25 minutes. Rotate pans halfway through.
Time: 1 hour total.
Recipe source: Adapted from a Martha Stewart recipe.
Serves: Makes 18 muffins.