Rating: 3.16 stars
61 Ratings
  • 5 star values: 4
  • 4 star values: 13
  • 3 star values: 34
  • 2 star values: 9
  • 1 star values: 1

The pineapple adds sweetness to these fiber-filled muffins.

Everyday Food, March 2010

Gallery

Read the full recipe after the video.

Recipe Summary test

Yield:
Makes 18
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees. Line two 12-cup muffin pans with 18 paper liners. Soak raisins in 1 cup hot water until soft, about 10 minutes; drain raisins and transfer to a food processor. Puree until smooth, about 30 seconds.

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  • In a medium bowl, combine bran, flours, baking powder, baking soda, and salt. In a large bowl, stir together yogurt, brown sugar, molasses, butter, egg, and raisin puree. Add dry ingredients and stir to combine; fold in pineapple. Divide batter evenly among liners. Bake until a toothpick inserted in center of a muffin comes out clean, about 25 minutes, rotating pans halfway through.

Cook's Notes

These muffins can be frozen for up to 2 months. To serve, thaw, then toast if desired.

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Reviews (5)

61 Ratings
  • 5 star values: 4
  • 4 star values: 13
  • 3 star values: 34
  • 2 star values: 9
  • 1 star values: 1
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!
Rating: Unrated
02/13/2015
A silly question but, I would rather use the raisins whole, would that change the recipe too much?
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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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!
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...