Published by Stewart, Tabori & Chang
A tasty breakfast or snack. Other dried fruit can be substituted for the apricots, as well as other fresh fruit such as bananas or papaya. The bran included increases the insoluble, fiber content. For a low fiber version use all-purpose flour instead of whole wheat flour.
Makes12 medium muffins
Total Timeunder 1 hour
Recipe CourseMain Course, Snack
Dietary ConsiderationHalal, Kosher, Peanut Free, Soy Free, Tree Nut Free, Vegetarian
Taste and TextureChewy, Fruity, Nutty
Type of DishBread, Muffins, Quickbreads
- 5 tablespoons sunflower oil, plus extra for greasing
- 2 medium eggs
- ¾ cup superfine sugar
- 2/3 cup low-fat plain yogurt
- 1 heaping cup whole wheat or all-purpose flour, sifted
- 1 cup bran
- 1 heaping teaspoon baking powder
- Pinch of baking soda (optional)
- ½ cup dried apricots, chopped
- Pinch of ground ginger and/or cinnamon
- 2 tablespoons chopped roasted nuts, such as almonds or hazelnuts
Preheat the oven to 375°F. Grease 12 muffin molds with sunflower oil.
Whisk the eggs and sugar together until they double in volume or form a ribbon consistency.
Add the sunflower oil, yogurt, sifted flour, bran, baking powder, baking soda, if using, chopped apricots, ginger and/or cinnamon, and half the nuts. Fold the mixture gently until just incorporated (do not beat) and spoon into the muffin molds, so that it is just level with the top. Scatter over the remaining nuts.
Bake in the oven for about 15 minutes until the mixture is just firm and golden brown. Allow to rest in the molds for 5 minutes. Then turn out on to a wire rack to cool, or eat right away.
2g saturated fat, 0.12g sodium
2005 Sophie Braimbridge and Erica Jankovich