Featured Recipe
Melissa's Apricot Bran Muffins
Recipe by Melissa Ohlson, MS, RD
Makes 12 muffins
Ingredients:
1 cup all-purpose flour
1/4 cup whole-wheat flour
2 tablespoons ground flaxseed
6 tablespoons sugar
1 tablespoon baking powder
1/4 teaspoon salt
2 cups All-Bran ceral (or other 100% bran cereal)
1 1/4 cups skim milk
1 egg
2 tablespoons canola oil
1/2 cup apricots (*12-15 driend apricots) or dried fruit of choice
cook spray
- Pre-heat oven at 400°F.
- In a mixing bowl, stir together flours, ground flax, sugar, baking powder and salt. Set aside.
- In a large mixing bowl, combine all-bran cereal and cover with milk. Let sit five minutes or until cereal is mushy.
- Add the egg and oil to the cereal and milk mixture. Beat well. Slowly add in the flour mixture, stirring only until combined.
- Stir in the dried apricots until evenly distributed in the mixture.
- Portion mix evenly into a twelve 2-½ inch muffin pan coated with cooking spray.
- Bake at 400°F for 20 minutes until lightly browned or until toothpick inserted in the middle of a muffin comes out clean.
Serving Ideas:
- For a breakfast treat, warm muffins in microwave and top with low-fat/non-fat cream cheese or peanut butter.
- Instead of a dinner roll, serve these muffins warm as an accompaniment to salad or soup.
Nutrition Analysis (per muffin)
Calories 160
Total fat 4g
Saturated fat 0g
Trans fat 0 g
Cholesterol 20mg
Sodium 220mg
Potassium 278mg
Carbohydrate 30g
Dietary fiber 5g
Protein 5 g
Alpha-linolenic acid (source of omega-3 fat) 480mg