Fruit& Fiber Overload Muffins

* Exported from MasterCook Mac *

Fruit & Fiber Overload Muffins

Recipe By : Kate MacDougall
Serving Size : 12 Preparation Time :0:00
Categories : Muffins Fruits
Low Fat

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 100% Bran=AE cereal
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

Preheat oven to 375F. Grease 12 muffin cups or coat with cooking =
spray. In a medium-sized mixing bowl, beat eggs. Stir in =
buttermilk, molasses, oil, grated apple, and mashed banana.

Measure bran, flour, sugar, baking powder, baking soda, and cinnamon =
into a large mixing bowl. Stir with a fork until mixed, then, make a =
well in center. Pour in fruit mixture, stirring just until combined. =
Stir in blueberries or cranberries.

Immediately spoon batter into muffin cups. Bake in center of 375F =
oven until golden and a cake tester inserted into center of a muffin =
comes out clean, about 30 minutes. Remove from oven and let stand =
for 5 minutes. Then turn out onto a cooling rack. Serve warm. Store =
muffins in a sealed bag at room temperature for up to 2 days. For =
longer storage, refrigerate muffins or preferably freeze.

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Per serving: 234 Calories; 7g Fat (23% calories from fat); 6g =
Protein; 44g Carbohydrate; 31mg Cholesterol; 402mg Sodium