Apricot-Pecan Bran Muffins

Apricot-Pecan Bran Muffins

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
2 egg whites
2 teaspoons vanilla
1 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon salt


  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
Calories 129
Calories from Fat 21 %
Total Fat 3 g
Saturated Fat <1 g
Cholesterol <1 mg
Carbohydrate 26 g
Fiber 4 g
Protein 4 g
Sodium 193 mg

Dietary Exchange

Starch 1
Fruit 1/2
Fat 1/2

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