Pineapple-Bran Muffins

Place a rack in the center position and preheat the oven to 400 degrees F. Spray a 12-compartment muffin tin with vegetable oil cooking spray.

Drain the pineapple in a fine sieve over a bowl. Press the pineapple down with a spoon to extract as much of the liquid as possible. Set the pineapple aside and reserve the juice for another use.

Stir the bran, all-purpose flour, brown sugar, whole wheat flour, baking powder, baking soda, salt, cinnamon, and allspice in a large bowl. Rub the dry ingredients between your palms to crumble the brown sugar thoroughly and distribute all ingredients evenly.

In a separate bowl, whisk together the milk, vegetable oil, molasses, eggs, and drained pineapple. Pour the egg mixture over the dry ingredients and stir gently from the bottom up just until no dry streaks remain. The batter will look lumpy.

Divide the batter among the muffin tin compartments. There will be enough batter to fill each compartment. Bake until the tops are lightly browned and a toothpick inserted into the center of a muffin comes out clean, about 20 minutes.

Cool the muffins in the tin on a wire rack for 10 minutes. Remove from the tins and cool completely before serving.