Carrot and Pineapple Bran Muffins

Family Circle 'Muffins, Scones & Teacakes'

Serving Size : 12 Preparation Time :0:30
Categories : Muffins Easy

1 cup boiling water
1 cup natural bran
egg -- beaten
1/3 cup brown sugar
1/2 cup carrot -- shredded
1/2 cup crushed unsweetened pineapple -- well-drained
2 tablespoons vegetable oil
1 cup plain flour
1/3 cup milk powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons bicarbonate of soda
1/2 teaspoon ground ginger

Pour boiling water over bran; stand for 1 hour. Preheat oven to 200°C.
Brush oil into bottoms only of twelve muffin tins. Stir egg, brown sugar,
carrot, pineapple and oil into bran mixture. Mix well. Sift flour, milk
powder, baking powder, bicarbonate of soda and ginger into a large bowl.
Add bran mixture all at once to flour mixture. Stir gently with a fork
until all ingredients are just moistened. Spoon batter evenly into each
muffin tin, filling two-thirds full. Bake 15-20 minutes until golden.
Serve warm with butter.

NOTES : 1 hour standing Cooking time: 20 minutes



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