Bran and Pineapple Muffins

12 servings

50 minutes

Muffins with bran and pineapple are an amazing combination of healthiness and exquisite taste. Emerging from the wave of healthy eating popularity in Europe, this dessert quickly won the hearts of gourmets. Tender with a light fruity note, they combine the sweetness of pineapple, the spice of cinnamon, and fragrant pepper, while crunchy bran adds a special texture. These muffins are perfect for both a morning breakfast and a cozy tea time. They are good in warm and chilled versions and can be served with honey or yogurt for even more enjoyment. Aromatic baked goods infused with tropical flavor will bring a sense of comfort and joy with every bite.

Energy value per serving

• Calories: 461.9
• Proteins: 5.3g
• Fats: 25.9g
• Carbohydrates: 53.9g

Ingredients

• Canned pineapple chunks: 30 g
• Bran: 250 g
• Wheat flour: 1.5 glass
• Brown sugar: 0.5 glass
• Baking powder: 1.5 tsp
• Salt: 1.2 tsp
• Ground cinnamon: 1.4 tsp
• Ground allspice: 1.4 tsp
• Milk: 1 glass
• Vegetable oil: 1.5 glass
• Syrup: 1.4 glass
• Chicken egg: 2 pc

Cooking steps

1. Preheat the oven to 180 degrees.

2. Grease the muffin molds with vegetable oil. Sprinkle with brown sugar.

   Required ingredients:

   • Vegetable oil: 1.5 glass
   • Brown sugar: 0.5 glass

3. In one bowl, mix the dry ingredients: lightly toasted bran, flour, baking powder, salt, cinnamon, pepper.

   Required ingredients:

   • Bran: 250 g
   • Wheat flour: 1.5 glass
   • Baking powder: 1.5 teaspoon
   • Salt: 1.2 teaspoon
   • Ground cinnamon: 1.4 teaspoon
   • Ground allspice: 1.4 teaspoon

4. Rub the dry mixture between your palms until the brown sugar becomes finer.

   Required ingredients:

   • Brown sugar: 0.5 glass

5. In another bowl, mix the liquid ingredients: vegetable oil, milk, molasses, pineapple. Gently incorporate the eggs into the mixture.

   Required ingredients:

   • Vegetable oil: 1.5 glass
   • Milk: 1 glass
   • Syrup: 1.4 glass
   • Canned pineapple chunks: 30 g
   • Chicken egg: 2 pieces

6. Mix the dry and liquid mixtures until homogeneous.

   Required ingredients:

   • Bran: 250 g
   • Wheat flour: 1.5 glass
   • Baking powder: 1.5 teaspoon
   • Salt: 1.2 teaspoon
   • Ground cinnamon: 1.4 teaspoon
   • Ground allspice: 1.4 teaspoon
   • Vegetable oil: 1.5 glass
   • Milk: 1 glass
   • Syrup: 1.4 glass
   • Canned pineapple chunks: 30 g
   • Chicken egg: 2 pieces

7. Evenly distribute the batter into the muffin molds.

8. Bake for about 20 minutes until the muffins are golden brown and a toothpick inserted into the batter comes out dry.

9. Cool the finished cupcakes on a rack for 10 minutes.

10. Remove from molds and serve at the table.