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Spiced Bran Muffins with Dried Apricots
Diabetic Living Magazine
“The daily recommendation for grains is to make half of them whole-grains. These bran muffins—flavored with banana, apricot and delicious spices—are a tasty and creative way to incorporate whole-grains into your diet.”
1 cup boiling water
3 cups whole-bran cereal (not flakes)
2½ cups white whole-wheat flour
½ cup packed brown sugar (see Tip)
2 teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon ground ginger
¼ teaspoon ground cloves
½ teaspoon baking soda
½ teaspoon salt
2 cups buttermilk
1 large very ripe banana, mashed ( ¾ cup)
½ cup refrigerated or frozen egg product, or 2 eggs, lightly beaten
¼ cup canola oil
½ cup snipped dried apricots
1Preheat oven to 400°F. Grease twenty-four 2½-inch muffin cups or line with paper bake cups; set aside. Spray paper cups, if using, with nonstick spray coating. In a medium bowl pour boiling water over cereal. Stir to moisten cereal; set aside.
2In another medium bowl combine flour, brown sugar, baking powder, cinnamon, ginger, cloves, baking soda and salt. In a large bowl combine buttermilk, banana, egg product and oil. Stir cereal and flour mixtures into buttermilk mixture just until moistened. Stir in apricots.
3Spoon batter into prepared muffin cups, filling each three-fourths full. Bake about 20 minutes or until a wooden toothpick inserted in centers comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups; serve warm.
Tip: We do not recommend using a sugar substitute in this recipe.