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Pineapple Bran Whole Wheat Muffins |
| Yield: 12 servings |
Ingridients:
1 cup whole wheat flour
1/4 teaspoon salt
1 each egg, large
1/3 cup skim milk
8 oz can crushed pineapple juice
1 tablespoon baking powder
1 1/2 tablespoon brown sugar
1 cup 100% all bran cereal
1/4 cup vegetable oil |
Preparation:
Mix the flour, baking powder, salt, and sugar. Beat the egg slightly. Add cereal, milk, and oil to the egg. Stir to combine. Let stand for 2 min. or until the cereal has softened. Stir the pineapple, including the juice, into the mixture. Add flour mixture, stirring only until combined. Spoon the batter evenly into a paper-lined muffin tin and bake at 400F for about 25 min. Serve warm. |
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| Proximates |
|
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| Water |
g |
28.14 |
| Energy |
kcal |
112 |
| Protein |
g |
2.45 |
| Total lipid (fat) |
g |
4.91 |
| Ash |
g |
1.38 |
| Carbohydrate, by difference |
g |
16.8 |
| Fiber, total dietary |
g |
2.5 |
| Minerals |
|
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| Calcium, Ca |
mg |
118 |
| Iron, Fe |
mg |
1.5 |
| Magnesium, Mg |
mg |
22 |
| Phosphorus, P |
mg |
173 |
| Potassium, K |
mg |
106 |
| Sodium, Na |
mg |
169 |
| Zinc, Zn |
mg |
0.41 |
| Copper, Cu |
mg |
0.072 |
| Manganese, Mn |
mg |
0.618 |
| Selenium, Se |
mcg |
5.6 |
| Vitamins |
|
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| Vitamin C |
mg |
3.4 |
| Thiamin |
mg |
0.172 |
| Riboflavin |
mg |
0.159 |
| Niacin |
mg |
1.793 |
| Pantothenic acid |
mg |
0.167 |
| Vitamin B-6 |
mg |
0.374 |
| Folate |
mcg |
44 |
| Vitamin B-12 |
mcg |
1.07 |
| Vitamin A, IU |
IU |
90 |
| Vitamin E |
mg_ATE |
2.477 |
| Lipids |
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| Fatty acids, total saturated |
g |
0.531 |
| Fatty acids, total monounsaturated |
g |
0.937 |
| Fatty acids, total polyunsaturated |
g |
3.169 |
| Cholesterol |
mg |
0 |
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