INGREDIENTS
- 1 cup wheat bran
- 1 cup oat bran
- 1 cup whole wheat flour
- 2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 tsp cinnamon
- 1 egg
- 1/2 cup crushed pineapple with juice squeezed out
- 1/3 cup melted butter
- 2/3 cup yogurt
- 1/3 cup honey
- 1/3 cup molasses
- 1/2 cup of raisins- Optional
- 1/3 cup rolled oats for tops
INSTRUCTIONS
- Preheat oven to 375°
- Grease or paper a 12 standard muffin pan. I always spray the paper lightly if I use papers.
- On a cookie sheet in the oven~ 7 mins or in a large frying pan over medium high heat, toast the Oat and wheat bran until lightly golden brown. This gives the muffins a nutty flavor.
- Mix all dry ingredients together in a large bowl.
- Drain and Squeeze the juice from the 8 oz can of pineapple
- In a small bowl, place the egg, yogurt, honey, molasses and melted butter, beat to combine.
- Add the wet ingredients to the dry ingredients and then add the raisins or the dried cherries. Stir gently until just combined. Don’t over stir!
- Scoop the batter into the muffin tins/ papers and sprinkle the rolled oats over the tops.
- Bake in the oven for 20-25 mins until a toothpick or tester inserted into the center comes out with just a few crumbs on it. Not wet!
- Let sit for 10 mins and remove from the pan. Serve warm or let cool. They will stay fresh in a sealed container in the fridge for 2 weeks.
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