12 to 16 muffins

1 cup whole bran cereal
1 can (8 ounces) crushed pineapple (juice pack), undrained
1/2 cup milk
1 egg, beaten
1/4 cup Butter Flavor Crisco all-vegetable shortening or 1/4 Butter Flavor Crisco stick, melted
1 cup all-purpose flour
1/2 cup sugar
1/3 cup chopped pecans
1 tablespoon baking powder
1/4 teaspoon salt
Preheat oven to 400Ôæ∞F. Line muffin cups with paper liners or grease well. Set aside.
In small mixing bowl mix bran, pineapple and juice, milk and egg. Let stand for 3 minutes to soften bran. Stir in melted Butter Flavor Crisco.
In medium mixing bowl combine flour, sugar, pecans, baking powder and salt. Make well in center of mixture. Add bran mixture. Stir only until dry ingredients are moistened. Fill prepared muffin cups about 2/3 full. Bake at 400Ôæ∞F for 25 to 30 minutes, or until deep golden brown.
Honey Bran Muffins: follow the recipe above, increasing milk to 1-1/4 cups. Omit pineapple and juice. Melt 1/4 cup honey with Butter Flavor Crisco. Omit sugar and pecans.