Fruit and Nut Muffins
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 150.6
- Total Fat: 6.1 g
- Cholesterol: 0.8 mg
- Sodium: 66.3 mg
- Total Carbs: 24.5 g
- Dietary Fiber: 1.5 g
- Protein: 2.0 g
View full nutritional breakdown of Fruit and Nut Muffins calories by ingredient
Submitted by: PEBBLEGEEK
Introduction
Tasty and healthy muffins packed with the goodness of nuts and fruit. Tasty and healthy muffins packed with the goodness of nuts and fruit.Number of Servings: 12
Ingredients
-
One third cup of oatbran
One third cup of wheatgerm
Two third cup wholewheat flour
One teaspoon baking powder
Pinch of salt
Half cup of dark brown fine sugar
Quarter cup of chopped mixed nuts (I use a bought mix of walnuts/almonds/peanuts)
Half cup of mixed fruit (raisins, sultanas, apricots or your choice)
Half cup semi-skimmed milk
Quarter cup of light oil
Vanilla essence to taste
Tips
This recipe can be adapted to taste. Substitutions are straightforward, just remember to keep to basic proportions of dry and wet ingredients.
Directions
Combine all dry ingredients in a bowl
Put all wet ingredients in a small measuring jug and whisk lightly to combine
Pour wet ingredients onto dry ingredients
Mix only enough to dampen dry ingredients leaving no dry mix
Spoon into a twelve portion oiled bun tin or muffin pan
Bake on shelf in centre of oven at 375 degrees Fahrenheit (190 degrees Celsius) for 15 minutes (longer if required)
Leave to cool for a few minutes then remove from tin and cool fully on a cake rack.
Serving Size: Makes twelve muffins
Number of Servings: 12
Recipe submitted by SparkPeople user PEBBLEGEEK.
Put all wet ingredients in a small measuring jug and whisk lightly to combine
Pour wet ingredients onto dry ingredients
Mix only enough to dampen dry ingredients leaving no dry mix
Spoon into a twelve portion oiled bun tin or muffin pan
Bake on shelf in centre of oven at 375 degrees Fahrenheit (190 degrees Celsius) for 15 minutes (longer if required)
Leave to cool for a few minutes then remove from tin and cool fully on a cake rack.
Serving Size: Makes twelve muffins
Number of Servings: 12
Recipe submitted by SparkPeople user PEBBLEGEEK.
