1 cup raisins
1 cup wheat bran
1 cup all-purpose flour (spooned and leveled)
¾ cup whole-wheat flour (spooned and leveled)
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon coarse salt
½ cup plain low-fat yogurt
¼ cup packed dark-brown sugar
½ cup molasses
½ cup (1stick) unsalted butter, melted
1 large egg
1 can (20 ounces) pineapple tidbits, drained
Preheat oven to 350°.
Line two 12-cup muffin pan with 18 paper liners.
Soak raisins in 1 cup hot water until soft, about 10 minutes; drain raisins and transfer to a food processor. Puree until smooth, about 30 seconds
In a medium bowl, combine bran, flours, baking powder, baking soda and salt.
In a large bowl, stir together yogurt, brown sugar, molasses, butter, egg, and raisin puree.
Add dry ingredients and stir to combine; fold in pineapple.
Divide batter evenly among liners.
Bake until a toothpick inserted in center of a muffin comes out clean, about 25 minutes