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 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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