Fruitcake muffins
24 muffins
Ingredients
| Quantity | 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 |
Directions
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