Pineapple Bran Muffins With California Raisins



  • 150 g (5½ oz) plain flour
  • 2 tsp baking powder
  • ¼ tsp bicarbonate of soda
  • 90 g (3¼ oz) light brown sugar
  • 90 g (3¼ oz) All-Bran
  • 50 g (2 oz) California Raisins
  • 50 g (2 oz) walnuts, chopped
  • 150 g (5½ oz) pineapple, drained and chopped
  • 1 large egg
  • 125 ml (4 fl oz) milk
  • 4 tbs vegetable oil
  • Demerara sugar, to sprinkle
Recipe courtesy of California Raisins.

Muffins are a incredibly versatile.

Need something quick for breakfast? Have a muffin. Need something sweet to keep you going in the afternoon? Have a muffin.

These Pineapple Bran Muffins With California Raisins are good for either occasion! Give them a try today.


  1. Set the oven to 190 deg. C., 375 deg. F., Gas Mark 7. Line a muffin tin with 12 paper cases.
  2. In a large bowl, place flour, baking powder, bicarbonate of soda, light brown sugar, All-Bran, California raisins, chopped walnuts and pineapple. Mix well together until evenly blended.
  3. Place the egg, milk and oil in a bowl and whisk.
  4. Add the liquid to the dry mix.
  5. Divide mixture evenly between the 12 paper muffin cases. Sprinkle a little demerara sugar on top of each muffin.
  6. Bake in the pre-heated oven for 25 to 30 minutes until the muffins are well risen and golden brown.

A fan of sweet treats? Try these Nutella + Cocoa Breakfast Oat Muffins!

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