Healthy Breakfast Muffins

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

1. Preheat oven to 350. Line muffin tins with 18 paper liners.
2. In a medium bowl, combine bran, flour, baking powder, baking soda, and salt.
3. In a large bowl, stir together yogurt, brown sugar, molasses, butter, egg, and raisins.
4. Add dry ingredients to large bowl and stir to combine. Fold in pineapple.
5. 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.