Apricot Oat and Bran Muffins
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This recipe makes 12 muffins servings
Nutritional Info |
|
|---|---|
| Per muffin: about | - |
| cal | 232 |
| pro | 6 g |
| total fat | 8 g |
| sat. fat 38 | 1 g |
| fibre | 5 g |
| chol | 16 mg |
| 274 md sodium | - |
| % RDI: | - |
| calcium | 5 |
| iron | 15 |
| vit A | 6 |
| folate | 8 |
Last fall some nurse colleagues and I took a professional-development course after work. To tide us over until dinner, we took turns bringing muffins to share. Here's an adaptation of the ones I liked best.
Ingredients
- 1/2 cup natural bran
- 1-1/2 cups whole wheat flour
- 1 cup quick cooking rolled oats, (not instant)
- 1/3 cup wheat germ
- 1-1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup buttermilk
- 3/4 cup packed brown sugar
- 1/3 cup vegetable oil
- 1 egg
- 3/4 cup chopped dried apricots
Preparation
In bowl, mix bran with 1/2 cup (125 mL) boiling water; let cool.
In large bowl, whisk together flour, oats, wheat germ, baking soda and salt. In separate bowl, whisk together buttermilk, sugar, oil and egg; pour over dry ingredients along with bran mixture. Sprinkle with apricots; stir just until combined but still lumpy.
Spoon into greased or paper-lined muffin cups. Bake in centre of 375°F (190°C) oven until tops are firm to the touch, 18 to 20 minutes.
In large bowl, whisk together flour, oats, wheat germ, baking soda and salt. In separate bowl, whisk together buttermilk, sugar, oil and egg; pour over dry ingredients along with bran mixture. Sprinkle with apricots; stir just until combined but still lumpy.
Spoon into greased or paper-lined muffin cups. Bake in centre of 375°F (190°C) oven until tops are firm to the touch, 18 to 20 minutes.
Source : Canadian Living Magazine, June 2002
