Modified Apricot Gingerbread Bran Muffins Recipe |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Modified to take out pumpkin and sub stewed, fresh apricots Ingredients:
1 1/2 cups wheat bran |
1 cup skim milk |
1/2 cup apricots |
2 large egg white |
1/2 cup light brown sugar |
1 tbsp dark molasses |
1/2 teaspoon vanilla extract |
1 cup whole wheat flour |
1 teaspoon baking soda |
1 teaspoon baking powder |
1/2 teaspoon salt |
1 tsp cinnamon |
1 tsp ginger |
1/4 tsp cloves |
1/4 tsp nutmeg |
Directions:
1. Preheat oven to 375 degrees, and spray muffin tin with cooking spray.
2. Combine buttermilk/skim milk or combo skim milk plus yoghurt with wheat bran/wheat bix and let stand for 10 minutes. (Note: If you don't have buttermilk, combine skim milk with 1 tbsp lemon juice, and let stand for ten additional minutes before adding to wheat bran or use other listed subs)
3. In the meantime, whip egg whites with molasses, vanilla extract, spices and orange rind. Beat in light brown sugar gradually. Beat in apricot.
4. Mix the remaining dry ingredients: whole wheat flour, salt, baking soda, and baking powder.
5. Stir together the wet and dry mixes. Spoon mixture into sprayed muffin cups.
6. Bake for 20 minutes. Let cool for a few minutes, and enjoy!
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