Spur-of-the-Moment Muffins
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
24 each N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
2 cups whole bran cereal 2 cups buttermilk 2 eggs, slightly beaten
1 can (20 ounces) crushed pineapple 1/2 cup butter or margarine, melted 2-1/2 cups all-purpose flour
3/4 cup packed dark brown sugar 2 teaspoons salt 2 teaspoons baking soda
1 cup chopped natural almonds, toasted



1 In large bowl, combine bran and buttermilk; let stand 5 minutes to soften. Stir in eggs, undrained pineapple and melted butter. In medium bowl, combine flour, brown sugar, salt, baking soda and nuts. Add to bran mixture all at once. Stir until just mixed; batter will be lumpy. Spoon into greased 2-1/2-inch muffin cups, making only the amount you need today. Bake in 375 oven about 25 minutes. Refrigerate remaining batter, tightly covered, up to 3 weeks.

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