Serves: 5
Total Calories: 427
Yield: 12 Muffins

DRY INGREDIENTS
3/4 cup whole wheat pastry flour
3/4 cup whole wheat flour
3/4 cup unbleached flour
1/4 cup light brown sugar
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1/4 teaspoon sea salt
1/2 teaspoon nutmeg
1/4 cup oat or wheat bran
WET INGREDIENTS
1 cup skim milk
1/2 cup frozen apple juice concentrate
1/2 cup nonfat sour cream
1/4 cup honey
2 large egg whites
1 teaspoon vanilla extract
2 teaspoons grated lemon peels
GOODIES
1/2 cup dried raspberries
1/2 cup dried cranberries

1. Preheat the oven to 400°F.

2. Sift together all the dry ingredients, except the bran, in a large bowl. Then add the bran and stir to combine.

3. Whisk the wet ingredients in a medium bowl or blend in a food processor. Add the goodies and stir to combine.

4. Pour the wet mixture into the dry ingredients. Stir just until mixed. Do not overstir.

5. Spoon the batter into a greased or papered muffin tin. Fill each cup nearly to the top.

6. Bake for 15 to 20 minutes.

7. Cool the muffins at least 10 minutes before removing from the tin.

Nutritional Facts:

Serves: 5
Total Calories: 427
Calories from Fat: 47

More Recipes from the The Complete Muffin Cookbook Cookbook:
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Chocolate-Covered Cherry Muffins
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Double Ginger Ginger Muffins
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