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Recipe: Caribbean Muffins (using coconut, banana and orange, food processor)

Breads - Muffins, Quick Breads
CARIBBEAN MUFFINS

2 1/2 cups unprocessed bran
1 1/3 cups whole wheat flour
1 1/2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 1/2 cups raisins
1 cup flaked coconut
1 whole orange, scrubbed, quartered and seeds removed
2 eggs
1 cup mashed ripe banana
1/2 cup vegetable oil
1/2 cup honey

Stir together bran, flour, baking powder, soda, salt, raisins and coconut; set aside.

In a food processor fitted with the steel blade, process the orange quarters until peel is very finely chopped. Add eggs, bananas, oil and honey and process till thoroughly mixed. Pulse in the dry ingredients.

Spoon into 18 greased muffin cups.

Bake at 375 degrees F for 20-25 minutes. Serve warm or at room temperature.

Makes 18 muffins
From: Gina, Fla - 02-13-2000
MsgID: 0226666
Shared by: Betsy at Recipelink.com
Board: All Baking at Recipelink.com
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More recipes:

Morning Muffins
Make 12 regular size muffins or 6 large "bakery" style muffins. "Regardless of size, they'll be delicious!" - From: Mazola Oil
"we add molasses and use wild blueberries; we like the lower water content of the wild ones. The muffins are topped with almond streusel, for more flavor and texture." - From: Bouchon Bakery
"A great whole grain treat to start the morning off right." - From: Mazola Oil
"These muffins are filled to the brim with dried fruit and flaxseeds. If cranberry isn't your fruit, use dried cherries or dried apricots instead." - From: Canadian Living Best Recipes Ever
"This batter will keep in the refrigerator, covered airtight, for up to two weeks." - From: The Times-Picayune
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