Apricot-Pecan Bran Muffins the Editors of Publications International, Ltd.
Apricot-Pecan Bran Muffins
Makes 12 servings
|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|
|1||cup all-purpose flour|
|2||teaspoons baking powder|
|1||teaspoon ground cinnamon|
- 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.
- Combine cereal, buttermilk, prunes, apricots, egg whites and vanilla in medium bowl; stir until cereal is completely coated. Let stand 5 minutes.
- 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.
- 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.
|Serving Size:||1 muffin|
|Saturated Fat||<1 g|
|Total Fat||3 g|
|Calories from Fat||21 %|
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