Ya' gotta admit, these Pineapple Bran Muffins are a tower of power - guaranteed to move you in a multitude of ways.
We can thank Martha for this good for you breakfast item. Loaded with wheat bran, raisins, molasses and pineapple, these muffins are incredibly moist and flavorful. While they're wonderful on their own, they're really special with a glob of peanut butter or a smidgen of cream cheese - gotta have that protein ya' know! They're perfect breakfast food for people on the go ...or people that want to go!
As for dinner last night, it was the final entry in the series of leftover Hanger Steak. The big guy had a late class and since we've enjoyed the steak so much, I just couldn't think of anything else to make that would be as quick and easy as a Shepherd's Pie.
The one pictured made use of shavings of beef, frozen peas (gasp), jarred prepared roast beef gravy (gasp again), and leftover horseradish mashed potatoes. I gave it a two minute zap in the microwave and then finished it under the broiler. Course the big guy's was sans the peas, double the size and had roasted red peppers and sauteed onions in it. Bloody good it was and proof that even JBug's Kitchen makes use of convenience foods. See - I am human!
Pineapple Bran Muffins
Preheat oven to 350. Line 18 muffin cups with paper liners.
1 cup wheat bran
1 cup all purpose flour
3/4 cup whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
Whisk together above ingredients in a medium sized bowl. Set aside.
1 cup raisins
1 cup hot water
Soak raisins in hot water for 10 minutes to soften. Drain well.
In bowl of food processor, combine raisins with
1/2 cup low fat yogurt (I used banana flavored)
1/4 cup packed dark brown sugar
1/2 cup molasses
1 stick (1/2 cup) unsalted butter, melted
1 large egg
Pulse until raisins are chopped and ingredients well combined. Add
1 20 ounce can pineapple chunks, well drained.
Pulse briefly until pineapple is slightly chopped. Pour liquid ingredients into dry ingredients and mix with a fork until just moistened. Scoop into prepared muffin tins. Bake for 20 to 25 minutes or until toothpick inserted into muffin comes out clean. Makes 18 muffins. Download Pineapple Bran Muffins