Apricot Oat and Bran Muffins
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.
Servings: 12 muffins
Ingredients:
| Nutritional Info | |
| Per muffin: about | - |
| cal | 232 |
| pro | 6 g |
| 8g total fat | - |
| sat. fat 38 | 1 g |
| fibre | 5 g |
| chol | 16 mg |
| 274 md sodium | - |
| % RDI: | - |
| calcium | 5% |
| iron | 15% |
| vit A | 6% |
| folate | 8% |
-
1/2 cup (125 mL) natural bran
1-1/2 cups (375 mL) whole wheat flour
1 cup (250 mL) quick-cooking rolled oats (not instant)
1/3 cup (75 mL) wheat germ
1-1/2 tsp (7 mL) baking soda
1/2 tsp (2 mL) salt
1 cup (250 mL) buttermilk
3/4 cup (175 mL) packed brown sugar
1/3 cup (75 mL) vegetable oil
1 egg
3/4 cup (175 mL) 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
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