Fruitcake muffins

Yield: 24 muffins

Measure Ingredient
1 cup Unprocessed Wheat Bran
½ cup Rolled Oats
¼ cup Whole Wheat Flour
1½ teaspoon Cinnamon
1 teaspoon Baking Soda
½ teaspoon Nutmeg
¼ teaspoon Salt
½ cup Buttermilk
2 larges Egg Whites; lightly beaten
2 tablespoons Honey
1 medium Tart Apple; peeled and grated
½ Ripe Banana; mashed
1 small Peach; chopped

Preheat oven to 350øF. Spray 2 minimuffin tins (24 cups total) with vegetable cooking spray. Combine the dry ingredients in a medium bowl.

Combine the buttermilk, egg whites, honey and fruit in a small bowl.

Blend together wet and dry ingredients, then divide batter evenly among the muffin cups. Bake about 15 minutes. Let cool before serving.

Per muffin: 30 calories, 1 g protein, 6 g carbohydrate, 46 mg sodium, 1 g fiber, no fat, no cholesterol.

Source: San Francisco Chronicle Typed by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA

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