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Sunday, May 29, 2016

Apple Cranberry Muffins

Adding fresh apples to this muffin batter is a nice way to incorporate fruit in a baked treat. Dried cranberries add a touch of tartness, but you can use raisins or any other dried fruit.

By Jennifer Bartoli and The Test Kitchen
Source: Canadian Living Magazine: March 2013
Prep time 20 minutes
Total time 40 minutes
Portion size 12 muffins

1 cup (250 mL) buttermilk
3/4 cup (175 mL) large-flake rolled oats
1/2 cup (125 mL) dried cranberries
1/3 cup (75 mL) natural wheat bran
1/2 cup (125 mL) liquid honey
1/2 cup (125 mL) vegetable oil
1/4 cup (60 mL) packed light brown sugar
1 egg
1 cup (250 mL) all-purpose flour
1-1/2 tsp (7 mL) baking powder
1/2 tsp (2 mL) baking soda
1/2 tsp (2 mL) cinnamon
1/4 tsp (1 mL) salt
1 cup (250 mL) chopped cored peeled apple

In large bowl, mix together buttermilk, rolled oats, cranberries and wheat bran; let stand for 15 minutes. Stir in honey, oil, sugar and egg.

Whisk together flour, baking powder, baking soda, cinnamon and salt; stir into oat mixture just until combined. Stir in apple.

Divide among 12 paper-lined muffin cups. Bake in 375ºF (190ºC) oven until tops are firm to the touch, 16 to 18 minutes. Let cool in pan on rack for 5 minutes. Remove from pan to rack; let cool completely.

Nutritional Information Per muffin: about
cal 243 pro 4g total fat 11g sat. fat 1g 
carb 36g dietary fibre 2g sugar 22g chol 17mg 
sodium 164mg potassium 129mg   
% RDI:
calcium 5 iron 9 vit A 1 vit C 2 
folate 12

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