Strawberry Bran Muffins

Strawberry Bran Muffins

Yield: 24 muffins.

3 cups natural bran

1 cup whole-wheat flour

1 cup all-purpose flour

1/2 cup granulated sugar

1 tablespoon baking powder

1 teaspoon baking soda

2 eggs, beaten

2 cups low fat buttermilk

1/3 cup canola oil

1/2 cup molasses

1 cup fresh or frozen diced strawberries

— Preheat oven to 375 degrees.

In large bowl, mix together bran, flour, sugar, baking powder and baking soda.

In another bowl, combine eggs, buttermilk, canola oil and molasses; pour into bran mixture and stir just enough to moisten, being careful not to over mix. Fold in strawberries.

Divide mixture evenly into non-stick muffin tins. Bake in preheated oven for 15 to 20 minutes or until toothpick inserted into the center comes out clean. Remove from oven and let stand for two minutes before removing muffins from tin.

— Per muffin: Calories:130; total fat, 4g; saturated fat, 0.5g; cholesterol, 20mg; sodium, 135mg; carbohydrates, 23g; fiber, 4g; protein, 4g.

(CanolaInfo Virtual Test Kitchen, canolainfo.org)

Strawberry Pecan Coffee Cake

Makes 10 servings.

Cake:

1 cup fresh or frozen whole strawberries, sliced

3 tablespoons packed brown sugar

1/2 cup all-purpose flour

1/2 cup whole wheat flour

1/3 cup granulated sugar

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/8 teaspoon salt

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1/2 cup low-fat sour cream

2 tablespoons butter or margarine, melted

1 teaspoon vanilla extract

1 large egg

1/4 cup chopped pecans

Icing:

1/2 cup confectioners' sugar

1 1/2 teaspoons low-fat milk

1/4 teaspoon

— If using frozen strawberries, thaw and cut into pieces. Combine with brown sugar and set aside.

Cake: In large bowl, combine flours, granulated sugar, baking powder, baking soda and salt. In small bowl, combine sour cream, butter, vanilla and egg. Mix well and add to flour mixture. Stir until just moistened.

Spoon 2/3 of batter into 8-inch round cake pan coated with nonstick spray. Spread strawberry mixture over batter. Top with remaining batter. Sprinkle pecans on top.

Bake in preheated 350-degree oven 40 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes on wire rack before removing from pan.

Icing: Combine confectioners' sugar, milk and vanilla. Stir well; drizzle icing over cake. Serve warm or at room temperature.

— Per serving, approximately: 170 calories, 6g fat (2g saturated), 28mg cholesterol, 130mg sodium, 25g carbohydrates, 2g fiber, 3g protein.

(Wheat Foods Council)

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