Easy Pineapple Muffins

• 1 (8 oz.) can crushed pineapple (undrained)
• 1 Tbsp. melted butter
• 1 egg, slightly beaten
• 2 c. biscuit mix
• 1/2 c. sugar
• 1 (1 lb.) box oat bran
• 1/2 c. granulated sugar
• 2 Tbsp. baking powder
• 1 1/2 c. (12 oz.) frozen white grape juice concentrate
• 1 1/2 c. (12 oz.) skim milk
• 1 container Egg Beaters (8 oz. equals 4 eggs)
• 1/4 c. canola or rice-bran oil
• 1 c. fresh or frozen whole cranberries
• 1/4 c. chopped walnuts

1. Preheat oven to 425u0b0.
2. Combine oat bran, sugar and baking powder in food processor with large metal blade.
3. Allow the food processor to grind the oat bran as you combine the moist ingredients in a separate bowl or blender.
4. Add whole cranberries to the oat bran in the food processor; pulse the mixture for a few seconds to break up the berries.
5. Combine all ingredients, including chopped walnuts, in a large bowl; mix gently.
6. Pour batter into muffin pans lined with paper baking cups.
7. Bake 17 minutes.
8. Test for doneness with a toothpick; it should come out moist but not wet.

pineapple, butter, egg, biscuit mix, sugar, bran, sugar, baking powder, concentrate, milk, egg beaters, ricebran oil, cranberries, walnuts

Taken from www.cookbooks.com/Recipe-Details.aspx?id=290991 (may not work)