Pineapple Bran Muffins

There is a wonderful hotel/ resort here in Colorado and they make the best Bran Muffins. We go for one night every year to clebrate our anniversary. I know how boring that sounds, to go to a wonderful hotel and order a bran muffin, but they are that good. I've spent quite a few years trying to duplicate them and this is pretty dang close! They are moist, full of flavor and so good that you forget that they're good for you!

INGREDIENTS

• 1 cup wheat bran
• 1 cup oat bran
• 1 cup whole wheat flour
• 2 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 3/4 tsp cinnamon
• 1 egg
• 1/2 cup crushed pineapple with juice squeezed out
• 1/3 cup melted butter
• 2/3 cup yogurt
• 1/3 cup honey
• 1/3 cup molasses
• 1/2 cup of raisins- Optional
• 1/3 cup rolled oats for tops

INSTRUCTIONS

1. Preheat oven to 375° 
2. Grease or paper a 12 standard muffin pan. I always spray the paper lightly if I use papers. 
3. On a cookie sheet in the oven~ 7 mins or in a large frying pan over medium high heat, toast the Oat and wheat bran until lightly golden brown. This gives the muffins a nutty flavor.
4. Mix all dry ingredients together in a large bowl.
5. Drain and Squeeze the juice from the 8 oz can of pineapple
6. In a small bowl, place the egg, yogurt, honey, molasses and melted butter, beat to combine. 
7. Add the wet ingredients to the dry ingredients and then add the raisins or the dried cherries. Stir gently until just combined. Don’t over stir! 
8. Scoop the batter into the muffin tins/ papers and sprinkle the rolled oats over the tops. 
9. Bake in the oven for 20-25 mins until a toothpick or tester inserted into the center comes out with just a few crumbs on it. Not wet! 
10. Let sit for 10 mins and remove from the pan. Serve warm or let cool. They will stay fresh in a sealed container in the fridge for 2 weeks.