Banana-Pineapple Bran Muffins

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1 c banana; Mashed, (about 2 medium bananas)
1 1/2 ts Vanilla
1/2 c Brown sugar
1 c Crushed pineapple in juice; (undrained)
3/4 c Bran cereal; such as 100% Bran
1 1/2 c All-purpose flour
Vegetable oil
1 1/2 ts Baking Powder
1 1/2 ts orange peel; Finely grated
2/3 c Skim milk powder
2 Eggs; beaten
1/4 ts Salt
1/4 c butter; Melted, or vegetable oil
1 ts Baking soda

Original recipe makes 12



Preheat oven to 400F (200C). Grease 12 muffin cups or coat with cooking spray. In a medium-sized mixing bowl, stir mashed banana with brown sugar, cereal, pineapple, including juice, butter, peel, and vanilla. Let mixture soak for 5 minutes. Then, beat in eggs. Meanwhile, measure flour, skim-milk powder, baking powder, baking soda and salt into a large mixing bowl. Stir flour mixture with a fork until well mixed. Then, make a well in centre. Pour in cereal mixture, stirring just until combined. Immediately spoon batter into muffin cups. Bake in center of 400F (200C) oven until golden and a cake tester inserted into center of a muffin comes out clean, about 18 to 20 minutes. Remove from oven and let stand for 5 minutes. Then turn out onto a cooling rack. Serve warm. Store muffins in a sealed bag at room temperature for up to 2 days. For longer storage, refrigerate muffins or preferably freeze. Nutrients per muffin: 4.8g protein, 5g fat, 34.1g carbos, 193 cals. Contains a moderate amount of dietary fibre. By: Bonny Cross, Chatelaine Magazine, April 1996 Prep time: 15mins Baking time: 18mins Posted to EAT-L Digest 20 Sep 96 Date: Sat, 21 Sep 1996 12:41:09 +0700 From: Serene Ong

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