A Hearty Breakfast Muffin

Fruit and Health Nut Bran Muffins

Here’s a healthy breakfast all rolled into one hearty muffin. They are somewhat dense, low in fat and low in sugar. These muffins are filled with nuts, dried figs and dried cranberries and make a perfect breakfast on the go.


Makes 12 Muffins

Ingredients
- 2 cups bran cereal
- 3/4 cup whole wheat flour
- 3/4 cup all purpose flour
- 1/2 teaspoon salt
- 1 tablespoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon fresh ground nutmeg
- 1 1/4 cup soymilk (or substitute low fat milk)
- 2 egg whites (or use1 egg)
- 1/2 teaspoon vanilla extract
- 1/3 cup brown sugar
- 3/4 cup mashed ripe banana
- 1/2 cup dried figs, chopped
- 1/2 slivered almonds, toasted
- 1/2 cup pecans, roughly chopped, toasted
- 1/2 cup dried cranberries

To toast the nuts, preheat the oven to 350 degrees. Spread the slivered almonds and chopped pecans on a baking sheet and cook until light golden brown, about 10 minutes. Set aside to cool.
Increase the oven temperature to 375 degrees F. Lightly grease 12 muffin tins with canola oil. Combine the cereal with the milk and let sit for 10 minutes. Meanwhile, sift together the flours, salt, cinnamon, nutmeg and baking soda. Set aside. Stir the brown sugar, mashed banana, and vanilla extract into the moist cereal. Stir in the egg whites (or egg). Gently stir in the dry ingredients. Gently fold the dried figs, dried cranberries and toasted almonds and pecans into the muffin batter. Fill the muffin tins just to the top of the muffin rim. Bake for 16-18 minutes, or until a toothpick comes out clean when inserted into the center of the muffin and the tops are slightly golden brown. Let the muffins cool for 1 minute in the pan. Use a butter knife to turn each muffin on its side to cool completely, or transfer to a wire rack. Serve warm or at room temperature. These muffins will keep covered for up to 3 days.