| |
| INGREDIENTS |
| ¾ cup |
low-fat milk |
| 1 cup |
low-fat yogurt |
| 3 |
egg whites |
| ¾ cup |
unsweetened apple sauce |
| 2 cups |
whole wheat flour |
| ½ cup |
rolled dry oats |
| ½ cup |
oat bran |
| 3 tsp. |
baking powder |
| 2 tsp. |
cinnamon |
| ½ cup |
raisins |
| ½ cup |
chopped apricots |
|
|
|
| RECIPE |
- Preheat oven to 350ºF.
- Spray a 12-cup muffin tin with cooking spray or line with cupcake liners. Set aside.
- Mix together milk, yogurt, egg whites, and apple sauce.
- In a separate bowl, whisk together all dry ingredients except raisins and apricot.
- Mix dry ingredients with wet ingredients, mixing well without over mixing.
- Gently fold in raisins and apricots.
- Using a ⅓ dry measuring cup, drop batter into each muffin tin.
- Bake for 25-30 minutes or until toothpick inserted in center of muffin comes out clean.
- Cool on wire rack before removing muffins from tin.
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| SERVING SUGGESTION |
SERVING SIZE:
1 muffin
NUMBER OF SERVINGS:
12
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| NUTRITION FACTS |
| |
| Calories |
160 |
|
| Total Fat |
1 g |
|
| Sodium |
150 mg |
|
| Total Carbohydrates |
34 g |
|
| Fiber |
4 g |
|
| Protein |
7 g |
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|
