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Nutty Fruit Muffins

Adapted from Prevention Magazine
Makes 12 muffins
1 1/2 cups whole grain pastry flour
1/4 cup NOW Real Foods® Oat Bran*
1 1/2 tsp. baking powder
1 1/2 tsp. ground cinnamon
1/2 tsp. baking soda
1/4 tsp. salt
1 cup (8 oz.) fat-free vanilla yogurt
1/2 cup NOW Real Food® Sucanat™*
1 egg
2 Tbsp. NOW Real Food® Macadamia Nut Oil*
1 tsp. NOW Real Food® Organic Vanilla Extract*
1/2 cup drained, crushed pineapple
1/3 cup currants or raisins
1/4 cup finely shredded carrots
1/4 cup NOW Real Food® Organic Walnuts*
Add 1/4 cup semisweet chocolate chips, and/or chopped NOW Real Food® Dried Apricots*
  1. Preheat the oven to 400 degrees F.
  2. Coat a 12-cup muffin pan with cooking spray.
  3. In a large bowl, combine the flour, oat bran, baking powder, cinnamon, baking soda, and salt.
  4. In a medium bowl, combine the yogurt, brown sugar, egg, oil, and vanilla extract.
  5. Stir into the flour mixture just until blended.
  6. Stir in the pineapple, currants or raisins, carrots, and walnuts.
  7. Divide the batter evenly among the muffin cups.
  8. Bake for 20 minutes, or until a wooden pick inserted in the center of a muffin comes out clean.
  9. Cool on a rack for 5 minutes. Remove from the rack to cool completely.
Per serving:
162.6 Calories
4.6 g Total Fat
0.5 g Saturated Fat
18 mg Cholesterol
176.4 mg Sodium
16.5 g 27.7 Carbohydrates
Total Sugars
2.1 g Dietary Fiber
4 g Protein

*NOW items available at your local health food store

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