Breakfast

Apricot, Pecan and Wheat Bran Muffins is for Breakfast.

Apricot, Pecan and Wheat Bran Muffins takes 10 minutes to prepare.

Apricot, Pecan and Wheat Bran Muffins takes 20 minutes to cook.

Apricot, Pecan and Wheat Bran Muffins makes 12 servings.

The ingredients for Apricot, Pecan and Wheat Bran Muffins are:

1 1/4 cups whole wheat flour
1 cup wheat bran
1 tsp baking soda
1/2 tsp. baking powder
1/4 tsp. salt

1/4 cup chopped pecans
1 cup dried apricots, chopped coarsely

4 egg whites
1/8 cup grapeseed oil
1/3 cup dark molasses
1 cup nonfat buttermilk
3/4 cup apricot jam

Here is how you make Apricot, Pecan and Wheat Bran Muffins:

Preheat oven to 375 degrees F. Spray 12-cup muffin tin with nonstick baking spray.Measure the dry ingredients (flour, bran, baking soda, baking powder & salt) into a large bowl, stir until mixed well.Stir in pecans and dried apricots, into the flour mixture; this coats them with flour to help keep from sinking during baking.Make a well in center of dry mix; pour egg whites, oil, molasses, buttermilk & jam into well. Stir together these "wet" ingredients; then very gently fold into dry ingredients until just barely mixed. Scoop with a measuring cup or large spoon into muffin tin; the mix will come almost to top edge of pan.Bake for 15-20 minutes or just until golden brown and the muffins will slide out of pan.Serving Size: Makes 12 muffinsNumber of Servings: 12Recipe submitted by SparkPeople user HARPER1979.

The nutritional information for Apricot, Pecan and Wheat Bran Muffins is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 153.9

• Total Fat: 4.5 g
• Cholesterol: 0.4 mg
• Sodium: 216.4 mg
• Total Carbs: 27.1 g
• Dietary Fiber: 4.6 g
• Protein: 4.9 g

The dietary needs meet for Apricot, Pecan and Wheat Bran Muffins is Low Fat