Yogurt Bran Muffins
This recipe makes 12 muffins servings
Nutritional Info |
|
|---|---|
| Per muffin: about | - |
| cal | 200200 cal |
| pro | 4 g4g pro |
| total fat | 6 g6g total fat |
| sat. fat | 1 g1g sat. fat |
| carb | 36 g36g carb |
| fibre | 4 g4g fibre |
| chol | 17 mg17mg chol |
| sodium | 233 mg233mg sodium |
| % RDI: | - |
| calcium | 88 calcium |
| iron | 1515 iron |
| vit A | 88 vit A |
| vit C | 22 vit C |
| folate | 1010 folate |
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 all-purpose flour
- 1-1/4 cups natural bran 1-1/4 cups natural bran
- 3/4 cup packed brown sugar 3/4 cup packed brown sugar
- 1 tbsp baking powder 1 tbsp baking powder
- 1 tsp baking soda 1 tsp baking soda
- 1/4 tsp cinnamon 1/4 tsp cinnamon
- 1/4 tsp salt 1/4 tsp salt
- 1 egg 1 egg
- 1 cup plain yogurt 1 cup plain yogurt
- 1/4 cup vegetable oil 1/4 cup vegetable oil
- 1-1/2 tsp vanilla 1-1/2 tsp vanilla
- 1 cup chopped dried apricots 1 cup chopped dried apricots or dates or whole raisins
Preparation
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
- Keywords : Breakfast; Dessert; Bake; Yogurt; Dates; Apricots; Brown sugar; Flour; 200 calories;







