Pineapple Cranberry Muffins

I can never resist eating before it completely cools.

INGREDIENTS:

• 1 1/2 cups all-purpose flour

• 1/2 cup whole wheat flour

• 1/2 cup sugar

• 4 tsp baking powder

• 1 tsp baking soda

• 1-2 tsp cinnamon to taste

• 3 cups All-Bran Flakes cereal

• 1 540 ml can crushed pineapple with the juice

• 1/3 cup healthy oil (sunflower is my fave)

• 1/4 cup fancy molasses

• 1 egg, slightly beaten

• 1/2 cup dried cranberries (or raisins)

INSTRUCTIONS:

1. Preheat oven to 400F. Adjust by 5-10 degrees if your stove runs hot like mine.

2. Place paper muffin cups in a 12 muffin pan.

3. Combine flours, sugar, baking powder, baking soda and cinnamon in a large bowl with a whisk and set aside.

4. Combine the cereal and pineapple in a medium bowl and let sit for ONE minute.

5. Add egg, molasses, oil and cranberries to the pineapple mix and combine well.

6. Add to the flour mixture and stir until JUST combined. DO NOT over mix. A few bits of flour here and there are fine.

7. Portion batter evenly into the pan. I use an ice cream scoop.

8. Bake at 400F for 20 minutes on the middle rack.

9. Remove from oven and place the pan on a wire rack for 5 minutes. Do not skip this step.

10. Remove muffins carefully from the pan and place directly on the wire rack until completely cool.