Rhubarb-Apple Bran Muffins

This recipe is for my friend Diana, in search of tasty, low-fat muffins, possibly made all the better with butter atop!

Yield: 12 yummy low-fat muffins.

Preheat oven to 425 F. Grease a 12 cup muffin tin.

1 egg

½ cup sugar

½ cup brown sugar

½ cup vegetable oil

½ cup ripe banana; ½ cup buttermilk or yogurt

1 cup flour – mix of whole wheat and unbleached

1 tsp baking soda

1 tsp baking powder

1 cup bran

½ cup wheat germ

1 tsp vanilla extract

1 cup rhubarb, diced

½ apple, diced

12 pecans to top the muffins

Whisk the egg, then add sugars, and oil. Add the banana/buttermilk mixture and stir in well. Add the flours, baking powder and soda and gently stir. Fold in the barn, wheat germ, fruit and vanilla.

Fill muffin tins with batter and place a pecan on the top of each. Bake at 450 for 20-25 minutes. Let cool briefly, then invert muffin tins, sliding the muffins onto a cooling rack. Serve with a cup of tea for a fresh fruit healthy snack!

Pumpkin – Apricot Muffins

This healthy low-fat muffin has lots of oats and oat bran with a spicy ginger-nutmeg zing to augment the pumpkin and sweetness of the dried apricots.                         

Yield: 16 muffins

Grease a large muffin tin. Pre-heat oven to 350 F.

2 eggs, lightly beaten
1 cup buttermilk
½ cup vegetable oil

¾ cup brown sugar
½ tsp vanilla
1 ½ cups pumpkin
¾ cup rolled oats
¾ cup oat bran
¾ cup roasted pumpkin seeds (plus 1/3 cup for tops of muffins)
1 cup unbleached flour
¾ cup whole wheat flour
2 tsp baking powder
1 ½ tsp baking soda
½ tsp salt
1 tsp cinnamon
1 tsp ginger
½ tsp freshly grated nutmeg
1 cup dried apricots, thinly sliced

Combine eggs, buttermilk and oil, then add sugar. Stir well. Add pumpkin and vanilla to wet mixture.

In a separate bowl, mix dry ingredients: oats, oat bran, roasted pumpkin seeds, flours, baking soda and powder, salt and spices. Combine well. Add apricot slices.

Add the dry ingredients to the wet mix and gently stir till just moistened. Don’t overmix!

Fill muffin tins and then sprinkle reserved pumpkin seeds on tops. Bake for 25 minutes or until golden brown. Serve with apricot jam.