Strawberry Coconut Bran Muffins
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 12
- 1 teaspoon vanilla extract
- 1 cup milk
- 1/2 cup pecans chopped
- 1 egg, beaten
- 1/2 tsp salt
- 3/4 cup whole wheat flour
- 1 1/4 cups all purpose flour
- 4 tsp baking powder
- 2 tsp fresh lemon juice
- 1/2 cup turbinado sugar
- 1/4 cup shredded coconut
- 1 cup fresh strawberries washed and chopped into chunks
- 1/4 cup bran
- 1 tbsp ground mixed spice
- 1/4 cup oil i used avocado
- Carbohydrate 23.0307524911915 g
- Cholesterol 18.5988888883704 mg
- Fat 5.62583502785418 g
- Fiber 4.21464653009563 g
- Protein 5.6924999219039 g
- Saturated Fat 1.49913674174804 g
- Serving Size 1 1 Serving (105g)
- Sodium 43.327760771354 mg
- Sugar 18.8161059610959 g
- Trans Fat 0.479896161532113 g
- Calories 155 calories
Preheat oven to 400F. Line 12 muffin cups with paper baking cups and set aside.Place strawberries in a bowl, add the lemon juice and toss. Add ¼ cup of the sugar and set aside.Sift the flours, baking powder, spice, and salt into the large bowl. Add in bran. Stir in remaining sugar, coconut and pecans, then make a well in the centre of the dry ingredients.Beat together the milk, oil, egg and vanilla then add in the strawberries. Add the wet ingredients into the centre of the dry ingredients, and mix together lightly to make a lumpy batter. Try not to overmix, you want LUMPS.Spoon mixture into the prepared muffin cups about ¾ full. Optional to top each muffin with a slice of strawberry and an additional sprinkle of sugar and coconut. That's what I did and they did turn out pretty darn stunning dontcha think?Bake for 20-25 minutes, or until tops are nice and brown. Test with toothpick for doneness. Cool on wire rack, serve warm or cooled.
