Honey Muffins |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 12 each | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 1 can (8 ounces) crushed pineapple | 1-1/2 cups wheat bran cereal (not flakes) | 2/3 cup buttermilk |
| 1 egg, slightly beaten | 1/3 cup chopped pecans or walnuts | 3 tablespoons vegetable oil |
| 1/2 cup honey | 2/3 cup whole wheat flour | 1/2 teaspoon baking soda |
| 1/8 teaspoon salt | ||
| 1 | In large bowl, combine undrained pineapple, cereal and buttermilk. Let stand 10 minutes until cereal has absorbed the liquid. Stir in egg, nuts, oil and 1/4 cup of the honey. In small bowl, combine flour, soda and salt. Stir into brean mixture until just moistened. |
| 2 | Line 6 microwavable muffin-pan cups or 6-ounce microwavable custard cups with double thickness paper baking cups. (Outer cup will absorb moisture so inner cup sticks to cooked muffin.) Spoon batter into cups, filling to the top. Microwave at high (100%) 3-1/2 to 4 minutes, rotation pan 1/2 turn after 1-1/2 minutes. Muffins are done when they look dry and set on top. |