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Cranberry Streusel Coffeecake
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Apricot-Pecan Bran Muffins
Yield: Makes 12 servings
Ingredients:
1/3
cup pecan chips
1/3
cup plus 1 tablespoon sugar, divided
1
cup extra-fiber bran cereal
1
cup low-fat buttermilk
1
jar (4 ounces) baby food puréed prunes
1/2
cup chopped dried apricots or golden raisins
2
egg whites
2
teaspoons vanilla
1
cup all-purpose flour
2
teaspoons baking powder
1
teaspoon ground cinnamon
1/4
teaspoon salt
Preparation:
1.
Preheat oven to 400°F. Line 12 standard (2-1/2-inch) muffin pan cups with paper baking cups; set aside. Combine pecans and 1 tablespoon sugar in small bowl; set aside.
2.
Combine cereal, buttermilk, prunes, apricots, egg whites and vanilla in medium bowl; stir until cereal is completely coated. Let stand 5 minutes.
3.
Meanwhile, combine flour, remaining 1/3 cup sugar, baking powder, cinnamon and salt in large bowl. Make a well in center of flour mixture; add buttermilk mixture. Stir just until blended.
4.
Spoon batter into prepared muffin cups. Sprinkle evenly with pecan mixture. Bake 20 minutes or until toothpick inserted into centers comes out clean. Cool in pan on wire rack 5 minutes. Remove from pan to wire rack. Serve warm or at room temperature.
Nutritional Information:
| Serving Size: 1 muffin | |
| Fiber | 4 g |
| Carbohydrate | 26 g |
| Cholesterol | <1 mg |
| Saturated Fat | <1 g |
| Total Fat | 3 g |
| Calories from Fat | 21 % |
| Calories | 129 |
| Protein | 4 g |
| Sodium | 193 mg |
Dietary Exchange:
| Fruit | 1/2 |
| Starch | 1 |
| Fat | 1/2 |
This recipe appears in:
Muffins
