{the recipe does not state what type of dry fruit was used
for the testing of this recipe. Use only what you know will
work or if unsure do not use this recipe. Also, consider using
Splenda Brown instead of the "1/2 cup packed brown sugar" to
further cut down on the sugar content. Take care, Gloria}
From: www.eatbetterameric a.com
Power-packed muffins with good-for-you grains and fruits are an
anytime treat!
Prep Time: 10 min
Start to Finish: 35 min
Muffins: 12
1 1/4 cups Yoplait Fat Free plain yogurt (from 2-lb container)
1/2 cup packed brown sugar
1/4 cup vegetable oil
2 egg whites
1 1/4 cups Gold Medal whole wheat flour
3/4 cup oat bran
1/4 cup cornmeal
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup chopped dried fruit
1/2 cup cooked brown rice
1. Heat oven to 400 degrees F. Grease bottoms only of 12 regular-size
muffin cups with shortening or place paper baking cup in each muffin
cup.
2. In large bowl, beat yogurt, brown sugar, oil and egg whites with
spoon. Stir in remaining ingredients except dried fruit and rice just
until flour is moistened. Fold in dried fruit and rice. Divide batter
evenly among muffin cups (cups will be very full).
3. Bake 20 to 22 minutes or until golden brown. Immediately remove from
pan.
Muffins: 12
Nutrition per Muffin:
200 Calories, 50 Calories from Fat, 5g Total Fat, 1g Saturated Fat,
0g Trans Fat, 0mg Cholesterol, 180mg Sodium, 32g Total Carbs,
3g Dietary Fiber, 14g Sugars, 5g Protein
% Daily Value*:
Vitamin A 4%; Vitamin C 0%; Calcium 8%; Iron 6%
Exchanges: 2 Starches, 1 Fat
Carbohydrate Choices: 2 MyPyramid Servings: 1 tsp Fats & Oils,
1 oz-equivalents Grains
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