Tropical Bran Muffin

Nutrition Facts

Per 1 muffin:

  • Calories 210
  • Fat 10g (15%DV)
  • Saturated Fat 3g (15%DV)
  • Cholesterol 25mg (10%DV)
  • Sodium 130mg (5%DV)
  • Carbohydrate 28g (10%DV)
  • Fiber 2g (10%DV)
  • Sugars 14g
  • Protein 3g (10%DV)
  • Vitamin A 2%DV (111 IU)
  • Vitamin C 1%DV (0.88mg)
  • Calcium 10%DV (81mg)
  • Iron 10%DV (1.5mg)
Recipe by Canned Food Alliance
Prep Time
10 minutes
Cook Time
18 minutes
Servings
18

Ingredients

  • 2 cups (500 mL) all purpose flour
  • 1 cup (250 mL) wheat bran
  • 1/2 cup (125 mL) packed brown sugar
  • 2 tsp (10 mL) baking powder
  • 1/2 tsp (2 mL) baking soda
  • 1/4 tsp (1 mL) salt
  • 1 cup (250 mL) milk
  • 1/2 cup (125 mL) canola oil
  • 1/4 cup (60 mL) molasses
  • 2 eggs, beaten
  • 1 tsp (5 mL) lime zest
  • 2/3 cup (150 mL) drained, chopped, canned peaches, packed in 100% juice or water
  • 1/3 cup (75 mL) drained, canned pineapple tidbits, packed in 100% juice
  • 1/3 cup (75 mL) unsweetened dried, shredded coconut
  • 1/3 cup (75 mL) raisins

    Coconut Topping

  • 1/4 cup (60 mL) unsweetened dried, shredded coconut
  • 2 tbsp (30 mL) brown sugar
  • 1 tbsp (15 mL) melted better

Preparation

  1. Preheat oven to 375°F (190°C). Line 18 standard muffin cups with paper liners. In a large bowl, whisk flour with bran, brown sugar, baking powder, baking soda and salt; set aside.
  2. In another bowl, whisk milk with oil, molasses, eggs and lime zest until combined.
  3. Stir wet ingredients into dry ingredients until just moistened. Fold in peaches, pineapple, coconut and raisins. Scoop into muffin cups.
  4. Coconut Topping: Mix coconut with brown sugar and melted butter. Sprinkle evenly over top muffins.
  5. Bake for 18 minutes or until a toothpick inserted into the center comes out clean. Cool in pan on rack for 5 minutes