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Fruit and Fiber Overload Muffins

 
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These muffins are like the name, they are loaded with fresh fruits, high fibre cereals and whole wheat flour, also they are so moist and tasty. Great for breakfast, brunch or a snack in the afternoon.

Yield

24

servings

Prep

30

min

Cook

30

min

Ready

1

hrs

Trans-fat Free, Good source of fiber
 

Ingredients

1 cup apples
grated
*
½ cup bananas
mashed
2 large eggs
1 ½ cup buttermilk
½ cup molasses
¼ cup vegetable oil
3 cups bran flakes cereal
1 ½ cups whole-wheat flour
cup sugar
granulated
1 teaspoon baking powder
2 teaspoons baking soda
1 teaspoon cinnamon
1 cup blueberries
or cranberries, optional

Directions

Preheat oven to 375℉ (190℃).

Grease 12 muffin cups or coat with cooking spray.

In a medium-sized mixing bowl, beat eggs. Stir in buttermilk, molasses, oil, grated apple, and mashed banana.

Measure bran, flour, sugar, baking powder, baking soda, and cinnamon into a large mixing bowl.

Stir with a fork until mixed, then, make a well in center. Pour in fruit mixture, stirring just until combined.

Stir in blueberries or cranberries. Immediately spoon batter into muffin cups.

Bake in center of 375℉ (190℃) oven until golden and a cake tester inserted into center of a muffin comes out clean, about 30 minutes.

Remove from oven and let stand for 5 minutes.

Then turn out onto a cooling rack. Serve warm. Store muffins in a sealed bag at room temperature for up to 2 days.

For longer storage, refrigerate muffins or preferably freeze.

 

* not incl. in nutrient facts

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Comments

Edmonton, Canada
 over 1 year ago

These myffins tasted good but still seemed ra on the isnide evendors after 35 minutes. Seems like the liquid to dry ingredients is not the proper ratio. Would not make these again.

Nutrition Facts

Serving Size 54g (1.9 oz)
Amount per Serving
Calories 21726% of calories from fat
 % Daily Value *
Total Fat 6g 10%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 36mg 12%
Sodium 196mg 8%
Total Carbohydrate 13g 13%
Dietary Fiber 4g 15%
Sugars g
Protein 10g
Vitamin A 5% Vitamin C 4%
Calcium 9% Iron 20%
* based on a 2,000 calorie diet How is this calculated?

 

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