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Triple Chocolate Sticky Buns
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Miniature Fruit Muffins
Yield: Makes 36 mini muffins
Ingredients:
1
cup whole wheat flour
3/4
cup all-purpose flour
1/2
cup packed dark brown sugar
2
teaspoons baking powder
1/2
teaspoon baking soda
1/4
teaspoon salt
1
cup buttermilk, divided
3/4
cup frozen blueberries
1
small ripe banana, mashed
1/4
teaspoon vanilla
1/3
cup unsweetened applesauce
2
tablespoons raisins
1/2
teaspoon ground cinnamon
Preparation:
1.
Preheat oven to 400°F. Spray 36 miniature muffin cups with nonstick cooking spray; set aside.
2.
Combine flours, sugar, baking powder, baking soda and salt in medium bowl. Place 2/3 cup dry ingredients in each of 3 small bowls.
3.
To first bowl of flour mixture, add 1/3 cup buttermilk and blueberries. Stir just until blended; spoon into 12 prepared muffin cups. To second bowl, add 1/3 cup buttermilk, banana and vanilla. Stir just until blended; spoon into 12 more prepared muffin cups. To third bowl, add remaining 1/3 cup buttermilk, applesauce, raisins and cinnamon. Stir just until blended; spoon into remaining 12 prepared muffin cups.
4.
Bake 18 minutes or until lightly browned and toothpick inserted into centers comes out clean. Remove from pan. Cool 10 minutes on wire racks. Serve warm or cool completely.
Nutritional Information:
| Serving Size: 3 mini-muffins, 1 of each | |
| Sodium | 178 mg |
| Protein | 3 g |
| Fiber | 2 g |
| Carbohydrate | 29 g |
| Cholesterol | 1 mg |
| Saturated Fat | <1 g |
| Total Fat | 1 g |
| Calories from Fat | 4 % |
| Calories | 130 |
Dietary Exchange:
| Fruit | 1 |
| Starch | 1 |
This recipe appears in:
Muffins
