Fruit N Fibre Overload Muffins
Serving Size : 0
Ingredients for prepare Fruit N Fibre Overload Muffins
:
| Amount | Measure | Ingredient - Preparation Method |
| 1 | cup | apple - grated |
| 1/2 | cup | banana - mashed |
| 2 | | eggs |
| 1 1/2 | cup | buttermilk |
| 1/2 | cup | molasses |
| 1/4 | cup | vegetable oil |
| 3 | cups | natural bran |
| 1 1/2 | cups | whole wheat flour |
| 1/3 | cup | granulated sugar |
| 1 | tsp | baking powder |
| 2 | tsp | baking soda |
| 1 | tsp | cinnamon |
| 1 | cup | blueberries or cranberries |
recipe Fruit N Fibre Overload Muffins
Preheat oven to 375F (190C). Grease 12 muffin cups or coat
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with cooking spray. In a medium-sized mixing bowl, beat eggs. Stir in buttermilk, molasses,
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oil, grated apple, and mashed banana. Measure bran, flour, sugar, baking powder, baking soda, and
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cinnamon into a large mixing bowl. Stir with a fork until mixed,
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then, make a well in centre. Pour in fruit mixture, stirring just until combined. Stir in
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blueberries or cranberries. Immediately spoon batter into muffin cups. Bake in center of 375F (190C) oven until golden and
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a cake tester inserted into center of a muffin comes out clean, about 30 minutes.
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Remove from oven and let stand for 5 minutes. Then turn out onto a cooling
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rack. Serve warm. Store muffins in a sealed bag at room temperature for up
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to 2 days. For longer storage, refrigerate muffins or preferably freeze.
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