When I first saw this recipe, I figured it’s a Barney Stinson thing … muffins are for girls, bros eat bruffins.
Dole Tropical Bruffins
1 can (8 3/4 or 9 oz.) Dole Crushed Pineapple
1/2 cup sugar
1/4 cup milk
2/3 cup Grapenuts cereal
2 cups biscuit mix
1 teaspoon salt
1 cup powdered sugar, unsifted
2 tablespoons pineapple syrup
Preheat oven to 425˚ and grease muffin tins. Reserve 2 tablespoons of syrup from the pineapple for glaze. Slice bananas and mash with fork. Combine sugar, egg and milk; mix well, then add Grapenuts, undrained pineapple, banana, biscuit mix and salt. Stir mixture about 25 strokes until blended but not smooth. Spoon into muffin tins, almost to the top, and bake for 20 minutes.
Meanwhile, blend glaze ingredients in small bowl until smooth. Loosen Bruffins with small knife and while still hot, place each, top side down, into the glaze. Transfer to cooling rack.
Makes 6, large enough to slice, using 3 1/4-inch tins — or 12, using 2 1/2-inch tins.
Turns out “bruffin” just means a quick-bread-like muffin, though. In the modern world where almost every muffin tastes like a quick bread, I’m finding the concept rather hard to understand.
This is a lot weirder than most muffin recipes I’ve made. Bisquick, Grapenuts, pineapple? Er.
The kids were convinced to help with the cooking on this one, particularly easy things like mashing bananas. (With my good pastry cutter. Sigh…)
They did a thorough enough job, so we mixed mushy banana with everything else.
The Grapenuts were still very visible in the batter… little nuggets of fiber. Yay?
The kids also got to control the camera while the muffin cups were being filled.
Which means we got about 40 photographs of filling the muffin cups, most of them blurry and poorly angled (or of the cat).
As the muffins baked and cooled, we mixed the glaze.
These weren’t bad, but I’ve had better banana muffins/bread. The pineapple would have been better as tidbits or chunks instead of crushed, so you’d get some substantial bits of fruit in a bite instead of a vague hint. The Grapenuts added a nice crunch. But the glaze on top made things too sweet, and after a day made the muffins too soggy. We won’t be bothering with this again.
Recipe comes from a 1959 issue of Co-Ed Magazine, “for girls and homemakers of tomorrow,” and was shared online by Hey, My Mom Used To Make That!