Ahh well what a week it has been. School has officially started for me and I am officially over whelmed and worried like the normal worry wart that I am. Juggling full time school with full time work and a part time website it going to be an act that I have never performed before so we will all find out together how well I handle it, I guess. But I will get through the next 2 years, I swear I will. I am always a little pessimistic at the beginning of a new challenge… no full glasses for me ever! But to make it a little more easier on myself, and my pocket book, I decided this week to whip up some fiber friendly Tropical Raisin Bran Muffins for my 75 minute drive to school in the mornings.
I have to say I am really not a big breakfast eater. At home I normally have peanut butter and crackers and when I am at work I have an English muffin and a big bowl of berry parfait but for that long trip to school in the AM I knew I needed something much more travel friendly. So with a big bag of Raisin Bran cereal just taking up space in the pantry I decided a bran muffin was exactly what I needed to make. Bran muffins on there own are not a fav of mine but these bran muffins are a step above the norm filled with chewy coconut, plump pineapple and crunch pecans. With the tang of buttermilk and the hint of cinnamon these are a bran muffin to be savored with a little bit of honey and large mug of morning joe! So if you need a quick on the go breakfast, mix a dose of good old fiber with a tropical twist and whip up a batch of Tropical Raisin Bran Muffins ASAP!
Tropical Raisin Bran Muffins
A fiber rich morning muffin with a tropical twist!
- 9 1/2 oz. Raisin Bran Cereal
- 1 1/2 C. Granulated sugar
- 1 1/2 C. Flour
- 1 C. Whole wheat flour
- 2 1/2 tsp. Baking soda
- 1 tsp. Ground cinnamon
- 2 Eggs
- 1/2 C. Canola oil
- 2 C. Buttermilk
- 1 tsp. Vanilla extract
- 1 (8 oz.) Can crushed pineapple
- 1 C. Flaked coconut
- 1 C. Pecan pieces
- The evening before you want the muffins in a large refrigerator storage bowl combine Raisin Bran cereal, sugar, flours, baking soda and the cinnamon.
- In a medium mixing bowl combine the eggs, oil, buttermilk, vanilla and the pineapple until everything is well incorporated.
- Add the wet ingredients to the dry ingredients and mix until just combined. Don't over mix or muffins will turn out tough.
- Finally fold in the coconut and pecan pieces until they are just coated evenly in the muffin batter.
- Store the muffin batter in the refrigerator over night, this will allow the raisin bran flakes to soften up.
- The next morning preheat your oven to 400°F, 375°F if using a convection oven.
- Line your cupcake tin with liners.
- Scoop the muffin dough into the paper liners until they are 3/4 full.
- Bake the muffins for 20-30 minutes or until the muffins turn golden brown on top and tooth pick inserted into a muffin center comes out clean.
- Remove the muffins from oven, cool them to room temperature and store in an air tight container.
- The muffins will keep for 3-5 days.
(c) 2013 True Blue Baking. All Rights Reserved.
Well that’s it for this week. I hope everyone has a great weekend and please drop back by after you try these delish Tropical Raisin Bran Muffins and let me know how you liked them. I love reading your comments!
Until next time everyone… Enjoy!
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