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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Crunchy, sweet and good for you! These muffins make a great breakfast. They freeze well, making for a fast snack. Ingredients:
2 cups whole wheat pastry flour |
1/2 teaspoon salt |
1 tablespoon baking powder |
1/4 teaspoon baking soda |
1/4 cup splenda sugar blend for baking |
1/2 cup light brown sugar |
2 cups unprocessed wheat bran |
2 cups nonfat milk |
2 tablespoons vinegar |
2 eggs |
1/4 cup melted butter |
3/4 cup dried cranberries |
1/2 cup dried apricot |
1/2 cup walnuts |
1/2 cup millet |
Directions:
1. Preheat oven to 375.
2. Combine milk and vinegar, set aside.
3. Finely chop cranberries, apricots and walnuts and place in a large bowl. Add Flour, salt, baking powder, baking soda, sugars, wheat bran, and millet. Toss to coat fruit.
4. Add eggs and butter to the milk mixture.
5. Pour egg mixture into flour, do not overmix.
6. Scoop into muffin pans that have been sprayed with pam.
7. Bake 20-25 minute.
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