Calcium-Enriched Low-Fat Date and Bran Muffins
- Vegetable recipes
- Vegetarian
- Easy recipes
These sweetly spiced muffins are low in fat and high in fibre and have the bonus of added calcium from the skim milk powder.
Ingredients
- 3/4 cups (175 mL) each wheat bran and All-Bran cereal
- 1-1/3 cups (325 mL) buttermilk
- 1/2 cup (125 mL) skim milk powder
- 2 cups (500 mL) all-purpose flour
- 3/4 cups (175 mL) whole wheat flour
- 1/3 cup (75 mL) packed dark brown sugar
- 4 tsp (20 mL) baking powder
- 2 tsp (10 mL) baking soda
- 1/2 tsp (2 mL) cinnamon
- 1/4 tsp (1 mL) each salt and ground cloves
- 1 cup (250 mL) chopped dates
- 3/4 cups (175 mL) fancy molasses
- 1/4 cup (60 mL) unsweetened applesauce
- 2 tbsp (30 mL) vegetable oil
- 1 egg
- 1-1/2 tsp (7 mL) vanilla
Preparation
In bowl, stir together wheat bran, All-Bran cereal, buttermilk and skim milk powder; let stand for 10 minutes.
Meanwhile, in large bowl, whisk together all-purpose and whole wheat flours, sugar, baking powder, baking soda, cinnamon, salt and cloves; stir in dates.
Into bran mixture, whisk molasses, applesauce, oil, egg and vanilla; pour over dry ingredients and stir until just combined.
Grease muffin pans. Pour in batter, filling completely; bake in centre of 375F (190C) oven until golden and tops are firm to the touch, about 25 minutes. Let cool in pans on rack for 2 minutes. Remove from pans; let cool on rack.
Makes 16 muffins.
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