This is a really hearty breakfast muffin recipe that isn’t too sweet, and gets most of its flavor from fruit. I think it kind of takes the right set of taste buds to think that raisins, pineapple, and bran all sound good – but if you read this and think that might be a winning combination, then I think you will just LOVE this recipe!
It’s one of my favorites, though I don’t make it often just because there are lots of other more universally-loved classic recipes (like blueberry, banana nut, or pumpkin muffins – THOSE are my go-to entertaining recipes). But I was in the mood for a really good bran muffin today, so I thought I would share!
Pineapple Raisin Bran Muffins
Ingredients
- 1 egg
- ¾ c. milk
- ½ c. brown sugar
- ½ c. honey
- 6 oz crushed pineapple (the small sized can) in juice OR 1-1/2 c. crushed fresh pineapple
- ½ c. raisins (4 oz. - this is the equivalent of 2 individual boxes)
- 2 Tbsp. butter (melted)
- 1-1/2 c. bran cereal (like Fiber One, or Kellogg's All-Bran Original)
- 1 c. flour
- 1 tsp. cinnamon
- 1 tsp. baking soda
Instructions
- Grease muffin tins or line with papers.
- Plump your raisins by placing in a microwave-safe bowl and cover them with water. Microwave on high for about 1 minute, and allow to sit and absorb the water while you mix your ingredients.
- Beat together egg, sugar, pineapple, milk, honey, and melted butter.
- Stir in cereal, and allow to sit for 5-10 minutes to absorb the liquid and soften. I use this time to preheat my oven to 375F.
- In a separate bowl, sift together flour, cinnamon, and baking soda. Stir flour mixture into your egg mixture until well-blended.
- Drain your raisins and fold them into your batter.
- Add to muffin cups. Optionally, you can sprinkle a little bit of dry cereal on top of the batter for looks.
- Bake for 16-18 minutes, until the toothpick test comes out clean.
These sound delicious! Can I use wheat bran instead of the cereal, and if so, do I need to change the quantity?
Delicious!! SOOO Moist. I did not make any alterations and I live at high altitude. I Did you use high altitude flour.
First time on your site. Please let me know if the pineapple should be drained or not drained? I’m anxious to try this recipe. Thank you, Debbie
Hi Debbie! No need to drain!
I have been looking for a really good recipe for these muffins. This one sound delicious !!!! Thank you !!
Love these. I increased the brown sugar to 3/4 cup because you are right, as you posted it’s not overly sweet and I wanted just a bit more.
Adrienne, I’m not surprised people love these, they are so full of sugar, (well, fructose), that they would become addictive unless you could make a serving only 1 muffin….
I Love this site I think you are really amazing, but why do you have the font in this space so damn small!! Some of us do have not so good eyesight, you know!! How about taking pity on us & getting your Webmaster to make it larger!! lol…
To fix up the typos, I had to have my nose about 1 inch from the screen, as I just could not read it!!
May I suggest next time, instead of honey, use Rice Malt Syrup, (no addictive fructose) , & instead of the brown sugar, use a Stevia product, also, try not using dried fruit, as dried fruit is just like eating concentrated fructose! Not sure what to use here, maybe those dark coloured dried apricots, (sulphur free, too)…just s few, chopped….
Otherwise, they sound really nice,, just be aware that really ripe fruit (like pineapple/apples/bananas)….has a higher fructose content, too, can make a diabetic’s reading spike real quick…
I Love your bracelet patterns, thank so much for sharing them….
Peace & Love, dear to you & the family..
Sylvia xx
In Sydney, Australia…
Adrianne…..I’m bringing some milk over now so I can join you!
Looks delicious! Definitely want to try these :)