Try this Good-For-You Apple Bran Muffins With Walnuts And Orange Zest recipe, or contribute your own.

Still searching for what to cook ?

Name: Good-For-You Apple Bran Muffins With Walnuts And Orange Zest
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 1
Cuisine: American
Ingredients: 1 c Walnuts chopped; 1 tb Butter; 1/4 ts Salt; 1 1/2 c Oat bran; 3/4 c Unbleached all-purpose flour; 1/3 c Nonfat dry milk; 3/4 packed c Dark brown sugar; 1 tb Cinnamon; 2 ts Salt; 1 tb Baking Powder; 1 lg Carrot grated; 1 Granny Smith apple peeled; Zest of 2 oranges; 1 lg Egg; 2 lg Egg whites; 1 c Buttermilk; 1/4 c Canola oil; 3 tb crushed pineapple; Nonstick cooking spray

Find the most delicious recipes here

INGREDIENTS

1 c Walnuts ; chopped
1 tb Butter
1/4 ts Salt
1 1/2 c Oat bran
3/4 c Unbleached all-purpose flour
1/3 c Nonfat dry milk
3/4 packed c Dark brown sugar
1 tb Cinnamon
2 ts Salt
1 tb Baking Powder
1 lg Carrot ; grated
1 Granny Smith apple ; peeled
Zest of 2 oranges
1 lg Egg
2 lg Egg whites
1 c Buttermilk
1/4 c Canola oil
3 tb crushed pineapple
Nonstick cooking spray

INSTRUCTIONS

1. Arrange shelf just below the center of oven and preheat the oven to 350? F. 2. Roast the walnuts on a baking sheet for 10 to 12 minutes. While the nuts are hot, stir in the butter and sprinkle with salt. Set aside. 3. Raise the oven temperature to 450? F. 4. Combine the oat bran, flour, dry milk, brown sugar, cinnamon, salt, and baking powder in a large mixing bowl. Work any lumps out of the sugar with your fingers if necessary. Add the grated carrot, orange zest, and nuts. Stir to combine. 5. Beat together the egg, egg whites, buttermilk, oil, pineapple, and vanilla in a medium mixing bowl. Pour the wet mixture into the dry mixture and stir to combine. 6. Spray a standard-size muffin tin with Pam, grease well, or use paper liners. Spoon 1/3 cup muffin batter into each cup; this should just fill each cup to the brim. You willl have enough to fill a 12-muffin pan with enough batter left for a few more muffins. If filling two or three cups in a six- muffin pan, fill the empty spaces with water so that they will not burn. Bake until browned, about 20 to 25 minutes. Tap the sides of the pan on the counter to loosen the muffins and turn out onto a rack to cool. Serve warm or at room temperature. Makes 14 muffins. NOTE: There is no vanilla listed in the ingredients list for this recipe, but it is mentioned in the directions. Use your judgment here. I would try about 1 tsp. and see how that works out. REG 4 shared by Karin Baumgardner, Issaquah, WA, USA [ksbaum@aol.com] Recipe by: Cookwise - Shirley Corriher Posted to EAT-LF Digest by KSBAUM@aol.com on Nov 20, 1998, converted by MM_Buster v2.0l.

NOTES

Alert editor

Good-For-You Apple Bran Muffins With Walnuts And Orange Zest

1 c Walnuts chopped
1 tb Butter
1/4 ts Salt
1 1/2 c Oat bran
3/4 c Unbleached all-purpose flour
1/3 c Nonfat dry milk
3/4 packed c Dark brown sugar
1 tb Cinnamon
2 ts Salt
1 tb Baking Powder
1 lg Carrot grated
1 Granny Smith apple peeled
 Zest of 2 oranges
1 lg Egg
2 lg Egg whites
1 c Buttermilk
1/4 c Canola oil
3 tb crushed pineapple
 Nonstick cooking spray

1. Arrange shelf just below the center of oven and preheat the oven to 350?  F.    2. Roast the walnuts on a baking sheet for 10 to 12 minutes. While the nuts  are hot, stir in the butter and sprinkle with salt. Set aside.    3. Raise the oven temperature to 450? F.    4. Combine the oat bran, flour, dry milk, brown sugar, cinnamon, salt, and  baking powder in a large mixing bowl. Work any lumps out of the sugar with  your fingers if necessary. Add the grated carrot, orange zest, and nuts.  Stir to combine.    5. Beat together the egg, egg whites, buttermilk, oil, pineapple, and  vanilla in a medium mixing bowl. Pour the wet mixture into the dry mixture  and stir to combine.    6. Spray a standard-size muffin tin with Pam, grease well, or use paper  liners. Spoon 1/3 cup muffin batter into each cup; this should just fill  each cup to the brim. You willl have enough to fill a 12-muffin pan with  enough batter left for a few more muffins. If filling two or three cups in  a six- muffin pan, fill the empty spaces with water so that they will not  burn. Bake until browned, about 20 to 25 minutes. Tap the sides of the pan  on the counter to loosen the muffins and turn out onto a rack to cool.  Serve warm or at room temperature.    Makes 14 muffins.    NOTE: There is no vanilla listed in the ingredients list for this recipe,  but it is mentioned in the directions. Use your judgment here. I would try  about 1 tsp. and see how that works out.    REG 4 shared by Karin Baumgardner, Issaquah, WA, USA [ksbaum@aol.com]    Recipe by: Cookwise - Shirley Corriher    Posted to EAT-LF Digest by KSBAUM@aol.com on Nov 20, 1998, converted by  MM_Buster v2.0l.

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (1849g)
Recipe Makes: 1

Calories: 3838
Calories from Fat: 1603 (42%)

Amt Per Serving		% DV

	Total Fat 178.1g	237 %
	Saturated Fat 27g	135 %
	Monounsaturated Fat 57.6g
	Polyunsanturated Fat 82.7g
Cholesterol 259.8mg		80 %
Sodium 2494.1mg		86 %
Potassium 5265.3mg		139 %
Total Carbohydrate 560g		165 %
	Dietary Fiber 81.4g	326 %
	Sugars, other 478.6g
Protein 159.2g		227 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 3838

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe