Home > Special Diets > Diabetes Recipes > Breakfasts and Brunches > Apricot Bran Muffins
Apricot Bran Muffins
Muffins made with bran will not rise as much as others.
Ingredients
1 cup (250 ml) reduced-fat buttermilk
¼ cup (60 ml) egg substitute
3 tablespoons canola oil
⅓ cup (80 ml) molasses
1½ cups (108 g) unprocessed bran
⅓ cup (55 g) chopped dried apricots
½ cup (70 g) all-purpose flour
¼ cup (57 g) fructose granules
1 tablespoon baking powder
1 teaspoon baking soda
Details
Makes: 12
Method
Preheat oven to 400°F (200°C). Spray a 12-muffin pan with vegetable cooking spray or line with paper cups. In a bowl, stir together buttermilk, egg substitute, oil and molasses. Add bran and apricots; mix and let stand at least 5 minutes. Add remaining ingredients and mix together lightly until ingredients are moistened. Do not overmix. Spoon into prepared muffin pan. Bake about 20 minutes. Cool slightly before serving.
Each muffin contains:- Cal.112, Cal. from Fat 34, Protein 2g, Carb.18g, Total Fiber 0g, Total Fat 4g, Sat. Fat 0g, Chol.1mg, Sodium 197mg
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