Tropical Raisin Muffins
|Unprocessed bran||2 1⁄2 Cup (40 tbs)|
|Whole wheat flour||1 1⁄3 Cup (21.33 tbs)|
|Mashed ripe bananas||1 Cup (16 tbs)|
|Baking soda||2 1⁄2 Teaspoon|
|Buttermilk||1⁄2 Cup (8 tbs)|
|Vegetable oil||1⁄2 Cup (8 tbs)|
|Raisins||1 1⁄2 Cup (24 tbs) (Sun Maid)|
|Honey||1⁄2 Cup (8 tbs)|
|Shredded coconut||1 Cup (16 tbs)|
In large bowl, combine bran, flour, baking soda, salt, raisins and coconut.
Mix to blend thoroughly.
In medium bowl, beat eggs.
Add bananas, buttermilk, oil and honey to eggs.
Beat to blend thoroughly.
Stir into dry ingredients, mixing just until blended.
Evenly divide batter into 18 greased or paper-lined, 2 3/4-inch muffin cups.
Bake in preheated 375Â°F oven 20 to 25 minutes or until springy to the touch and lightly browned.