Pineapple Carrot Ginger Bran Muffins

Reserve ¼ cup (50 mL) pineapple without juice. In medium bowl, combine cereal, all remaining pineapple and all juice. Let stand for 2 minutes or until cereal softens

In large bowl, combine flour, sugar, baking powder, ginger, baking soda and allspice. Set aside.

Add eggs, oil and carrot and to cereal-pineapple mixture; beat well. Add liquid mixture to dry ingredients, stirring only until just combined. Portion batter evenly into 12 (2½”/6.5 cm) non-stick muffin pan cups, lightly coated with cooking spray. Top each with a portion of reserved pineapple.

Bake in 400°F (200°C) oven for 20 minutes or until tops spring back when lightly touched.

Ginger and allspice nicely complement the pineapple, carrot and nutty bran flavours. As preferred spice levels vary, have fun increasing or decreasing the ginger and allspice levels to create your own signature muffin.

Muffins turn out best if the batter is not over-mixed. Stir the liquid mixture into the dry mixture just enough to combine, portion into muffin cups and start the baking right away so the baking powder (and in some recipes, baking soda) will give the best leavening action.