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Tropical Oat Bran Muffins |
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Serves: 22 Print this RecipeServing Size: 1 muffin Claudia Howe - Hickory Hills, Illinois Bake-Off® Contest 34, 1990 These muffins are full of coconut, macadamia nuts, bananas and pineapple. Serve them warm with the light and fluffy fruit spread. MUFFINS 2 cups all-purpose flour 3/4 cup fortified whole bran cereal with oat bran or fortified whole bran cereal 1/2 cup coconut 2 teaspoons baking powder 1 teaspoon cinnamon 1 (3 1/2-ounce) jar macadamia nuts, chopped, if desired 1/2 cup margarine or butter, softened 1 cup sugar 1/4 cup firmly packed brown sugar 3 eggs 3/4 cup (about 2 medium) mashed ripe bananas 2 teaspoons vanilla extract 1 (8-ounce) can crushed pineapple in unsweetened juice, drained FRUIT SPREAD* 1/2 cup margarine or butter, softened 1/3 cup low-calorie fresh pineapples, fruit spread, preserves or jam Heat oven to 350°F. Line with paper baking cups or grease bottoms only of 22 regular-sized muffin cups or 12 jumbo muffin cups. In large bowl, combine flour, cereal, coconut, baking powder, cinnamon and macadamia nuts; mix well. In another large bowl, combine 1/2 cup margarine, sugar and brown sugar; beat until light and fluffy. Add eggs; blend well. Stir in mashed bananas, vanilla and pineapple; blend well. Add to dry ingredients all at once; stir until dry ingredients are just moistened. Fill greased muffin cups 2/3 full. Bake at 350°F. for 20 to 30 minutes or until light golden brown and toothpick inserted in center comes out clean. Cool 2 minutes; remove from pans. In small bowl, combine fruit spread ingredients at low speed until well blended. Serve with muffins. *TIP: To make cream-cheese fruit spread, substitute 8-oz. pkg. reduced-fat cream cheese, softened, for margarine. Increase pineapple spread to 1/2 cup. Prepare as directed above. HIGH ALTITUDE - Above 3,500 feet: Decrease sugar to 3/4 cup. Bake as directed above. Nutrition Per Serving (1 muffin): Calories 240; Protein 3g; Carbohydrate 28g; Fat 13g; Sodium 160mg PICTURE: Top to bottom: Tropical Oat Bran Muffins, Chocolate Chunk Pistachio Muffins From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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