9 ounces crushed pineapple
2 bananas
1/2 cup sugar
1 egg
1/4 cup milk
2/3 cu Grapenuts Cereal
2 cups biscuit mix
1 tsp salt

For Glaze:
1 cup powdered sugar, unsifted
2 tbsp pineapple syrup

Preheat oven to 425° F and grease muffin tins. Reserve 2 tablespoons syrup from 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 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, in glaze. An easy way to transfer to cooling rack: slip fork under top and invert. Makes 6 bruffins (large enough to slice) using 3 1/4″ tins, or 12 bruffins using 2 1/2″ tins.