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Bran and Pineapple Muffins

Wet Mixture:
2 c Whole bran cereal
2 c Buttermilk
2 Eggs; slightly beaten
1 20 oz can crushed pineapple
1/2 c Melted butter
Dry Mixture:
1 c Plain flour
3/4 c Dark brown sugar
2 ts Salt
2 ts Baking soda
1 c Toasted almonds,; chopped


Combine bran & buttermilk; stand 5 mins to soften. Stir in eggs, undrained pineapple & melted butter.

Combine flour, brown sugar, salt, baking soda & nuts.

Add dry mix to wet mix and stir until just combined. Spoon into grased muffin pans, bake for 25 mins at 375F.

Makes about 24 muffins




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