Yogurt Bran Muffins
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This recipe makes 12 muffins servings
Nutritional Info |
|
|---|---|
| Per muffin: about | - |
| cal | 200 |
| pro | 4 g |
| total fat | 6 g |
| sat. fat | 1 g |
| carb | 36 g |
| fibre | 4 g |
| chol | 17 mg |
| sodium | 233 mg |
| % RDI: | - |
| calcium | 8 |
| iron | 15 |
| vit A | 8 |
| vit C | 2 |
| folate | 10 |
Get everyone off to a healthy start with a batch of these nutritious muffins.
Ingredients
- 1-1/4 cups all-purpose flour
- 1-1/4 cups natural bran
- 3/4 cup packed brown sugar
- 1 tbsp baking powder
- 1 tsp baking soda
- 1/4 tsp cinnamon
- 1/4 tsp salt
- 1 egg
- 1 cup plain yogurt
- 1/4 cup vegetable oil
- 1-1/2 tsp vanilla
- 1 cup chopped dried apricots or dates or whole raisins
Preparation
In large bowl, whisk together flour, bran, sugar, baking powder, baking soda, cinnamon and salt. In separate bowl, beat egg; blend in yogurt, oil and vanilla. Pour over dry ingredients. Sprinkle with all but 2 tbsp (25 mL) of the apricots; stir just until dry ingredients are moistened.
Spoon into greased or paper-lined muffin cups, filling three-quarters full; press remaining apricots into tops. Bake in centre of 375°F (190°C) oven until tops are firm to the touch, 20 to 25 minutes. Let cool in pan on rack for 5 minutes; transfer to rack and let cool.
Spoon into greased or paper-lined muffin cups, filling three-quarters full; press remaining apricots into tops. Bake in centre of 375°F (190°C) oven until tops are firm to the touch, 20 to 25 minutes. Let cool in pan on rack for 5 minutes; transfer to rack and let cool.
Source : Canadian Living Magazine: November 2003
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