EWWK: Tropical Bran Muffins


2 cups all-purpose flour
1 cup wheat bran
1/2 cup packed brown sugar
2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup milk
¼ cup Greek yogurt
1/4 cup canola oil
1/4 cup molasses
2 eggs, beaten
1 teaspoon lime zest
2/3 cup drained, chopped, canned peaches, packed in 100% juice or water
1/3 cup drained, canned pineapple tidbits, packed in 100% juice
1/3 cup unsweetened dried, shredded coconut
1/3 cup raisins


Preheat oven to 375°F. 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.

In another bowl, whisk milk and yogurt with oil, molasses, eggs and lime zest until combined.

Stir wet ingredients into dry ingredients until just moistened. Fold in peaches, pineapple, coconut and raisins.

Scoop the batter into muffin cups. Bake for 18 minutes or until a toothpick inserted into the center comes out clean. Cool in pan on rack for 5 minutes

Yield: 18 muffins
Nutrition Breakdown: Calories 150, Fat 5g (1.5g saturated), Cholesterol 25mg, Sodium 140mg, Carbohydrates 25g, Fiber 2g, Protein 3g
Diabetes Exchanges: 1 Starch, 1 “Other” carb.