Fruitcake Muffins

  • 1 cup Unprocessed Wheat Bran
  • ½ cup Rolled Oats
  • ¼ cup Whole Wheat Flour
  • 1 ½ teaspoon Cinnamon
  • 1 teaspoon Baking Soda
  • ½ teaspoon Nutmeg
  • ¼ teaspoon Salt
  • ½ cup Buttermilk
  • 2 large Egg Whites; lightly beaten
  • 2 tablespoon Honey
  • 1 medium Tart Apple; peeled and grated
  • ½ Ripe Banana; mashed
  • 1 small Peach; chopped

Preheat oven to 350 F. Spray 2 muffin tins (24 cups total) with vegetable cooking spray. Combine the dry ingredients in a medium bowl. Combine the buttermilk, egg whites, honey and fruit in a small bowl. Blend together wet and dry ingredients, then divide batter evenly among the muffin cups. Bake about 15 minutes. Let cool before serving.

  • Yields: 24 muffins
  • Preparation Time:
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