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Walnut, Bran and Plum Muffins

walnut, bran and plum muffins Side
Walnut, Bran and Plum Muffins
  • Prep 20 min
  • Total 35 min
  • Ingredients 12
  • Servings 12

Ingredients

1 1/4
cups Gold Medal™ all-purpose flour
1
cup bran flake cereal, crushed
1/4
cup packed brown sugar
2
teaspoons baking powder
1/2
teaspoon baking soda
1/4
teaspoon salt
1
egg, slightly beaten
1
cup buttermilk
1/2
cup vegetable oil
1
cup quartered orange-flavored or regular dried plums
1/2
cup coarsely chopped walnuts
1
tablespoon granulated sugar

Directions

Hide Images
  • 1
    Heat oven to 400º. Grease 12 medium muffin cups with shortening or line with paper baking cups and spray with cooking spray.
  • 2
    In large bowl, mix flour, cereal, brown sugar, baking powder, baking soda and salt in large Stir in egg, buttermilk and oil just until moistened. Gently stir in plums and walnuts. Divide batter evenly among muffin cups. Sprinkle 1/4 teaspoon granulated sugar on each muffin.
  • 3
    Bake 13 to 15 minutes or until toothpick inserted in center comes out clean. Remove from pan to wire rack. Serve warm.

Expert Tips

  • These tasty muffins are very moist, so they keep well. To store, place in a resealable plastic freezer bag or covered container and freeze. Thaw one for your breakfast or snack by warming it in the microwave on High for about 35 seconds.

Nutrition Information

Nutrition Facts

Serving Size: 1 Muffin
Calories
220
Calories from Fat
120
% Daily Value
Total Fat
13g
21%
Saturated Fat
2g
10%
Trans Fat
0g
Cholesterol
20mg
6%
Sodium
230mg
10%
Potassium
135mg
4%
Total Carbohydrate
22g
7%
Dietary Fiber
2g
7%
Sugars
8g
Protein
4g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
2%
2%
Calcium
8%
8%
Iron
10%
10%
Exchanges:
1 Starch; 1/2 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
  • 2012 © and ®/™ of General Mills

© 2018 ®/TM General Mills All Rights Reserved

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