Date and Apricot Bran Muffins
This recipe is taken from the 1988 Milk Calendar. This is the Date and Apricot Bran Muffins recipe.
- Prep: 10 min
- Cooking: 20 min - 25 min
Ingredients
- 1 1/4 cups (310 mL) all-purpose flour
- 1 cup (250 mL) wheat bran
- 1/3 cup (80 mL) brown sugar
- 1 tbsp (15 mL) baking powder
- 1 tsp (5 mL) ground cinnamon
- 1 egg
- 1 ripe banana mashed
- 1/3 cup (80 mL) molasses or honey
- 1/3 cup (80 mL) butter melted
- 3/4 cup (180 mL) Milk
- 1/3 cup (80 mL) chopped dates
- 1/3 cup (80 mL) chopped dried apricots
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Preparation
Stir together flour, wheat bran, brown sugar, baking powder and ground cinnamon.
In a separate bowl, beat egg lightly. Stir in mashed banana, molasses (or honey), butter and milk. Sir flour mixture into milk mixture just until blended. Mix in dates and apricots.
Spoon batter into buttered 12 muffin pans. Bake in a preheated 400 °F (200 °C) oven for 20 to 25 minutes.
Tips
Nutritional information
Per serving| Energy: | 202 Calories |
| Protein: | 4 g |
| Carbohydrate: | 36 g |
| Fat: | 6 g |
| Fibre: | 3.4 g |
| Sodium: | 130 mg |
Top 5 Nutrients
| (% DV*) | |
|---|---|
| Calcium: | 8 % / 91 mg |
| Magnesium: | 26 % |
| Selenium: | 22 % |
| Iron: | 14 % |
| Vitamin B6: | 11 % |
