Ingredients
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1 cup whole wheat flour
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1/2 cup all-purpose flour
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1 cup oat bran
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2 teaspoons baking powder
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1 teaspoon baking soda
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1/4-1/2 teaspoon nutmeg
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1/2-1 teaspoon cinnamon
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1/4 teaspoon salt
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3 large egg whites
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1 1/4 cups low-fat buttermilk
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1/4 cup applesauce
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1/4 teaspoon almond extract
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1 teaspoon vanilla extract
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1/2 cup brown sugar, packed
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2 tablespoons canola oil or 2 tablespoons vegetable oil
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3/4 cup dried fruit
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1/2 cup walnuts, chopped (or any other nut)
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1 large egg
Instructions
- Preheat oven to 375 degree F.
- Grease muffin tin (I like to use a silicone muffin pan) or line muffin tin with paper cups.
- Whisk together flours, oat bran, baking powder, baking soda, nutmeg, cinnamon and salt.
- Lightly beat the egg and egg whites. Stir in the buttermilk, applesauce, almond and vanilla extracts, brown sugar, and oil.
- Stir the liquids into the dry ingredients, until almost combined (batter will be thick), being careful not to over-mix. Gently stir in the dried fruit and nuts.
- Fill muffin cups about ¾ full. Bake until tester is clean, about 23 minutes.
- After a few minutes, remove muffins from the pan, and cool on a rack. You can serve them room temperature, or re-warm them in a toaster oven.