Bran Muffins with Pineapple
The pineapple adds sweetness to these fiber-filled muffins.
Everyday Food, March 2010
61 Ratings
- 5 star values: 4
- 4 star values: 13
- 3 star values: 34
- 2 star values: 9
- 1 star values: 1
Martha Stewart Member
Rating: 4 stars
03/27/2017
Delicious! Strong mol[filtered] flavor comes through along with sweetness from the pineapple. Followed the recipe exactly including the raisin purée, but I used 1/2 t fine salt instead of 1 t kosher plus I added 3/4 t vanilla. Paper liners are a must as these are very sticky. 1/4c batter per liner produced exactly 18 muffins. Breakfast on the go!
Martha Stewart Member
Rating: Unrated
02/13/2015
A silly question but, I would rather use the raisins whole, would that change the recipe too much?
Martha Stewart Member
Rating: 3 stars
02/07/2015
I halved the recipe and used fresh pineapple instead of canned, but got 12 muffins instead of 9. They were good, moist and hearty. I reduced the salt by half just by preference and had no problem.
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Martha Stewart Member
Rating: Unrated
02/05/2015
Simple recipe with hearty, simple to find, healthy ingredients. However, I made a few changes. I followed the advice of previous review & switched coarse salt for regular kosher salt. Also used vanilla low-fat yogurt. As I was doubling the recipe, I substituted 5 tbsp of canola oil for the second 1/2 cup of butter. Reduced cooking time to 17-19 minutes and no burnt flavors - nice and moist. Served with a yogurt/cool whip spread at my daughter's 'healthy eating' class party - home run!
Martha Stewart Member
Rating: Unrated
03/17/2014
This was tasty except for the coarse salt bit. I found that that coarse salt didn't break down and enhance the flavour but just left salty pockets throughout the muffins. I think next time I'd use regular fine salt...