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Makes 12
3/4
cup wheat bran
2 cups whole wheat flour
1/4 cup flax meal
1 1/2
teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup golden raisins
1/2 cup chopped dates
1/2 cup chopped dried
apricots
1 cup skim-milk buttermilk
1/3 cup molasses
1/3 cup apple
butter
1 large egg white
3 tablespoons canola oil
1 tablespoon
fresh lemon juice
1 1/2 teaspoons grated lemon zest
1 teaspoon pure
vanilla extract
Set rack in upper third of the oven; preheat to 425
degrees.
Coat 12 muffin cups with nonstick cooking spray. Stir together
bran, flour, flax, baking powder, baking soda and salt. Stir in raisins, dates
and dried apricots.
Whisk together buttermilk, molasses, apple butter, egg
white, oil, lemon juice, lemon zest and vanilla. Stir into the dry ingredients
just until moistened; do not overmix.
Divide the batter among the prepared
muffin cups. Bake for 15 to 20 minutes or until cake tester inserted in the
centre comes out clean.
Turn the muffins out onto a rack and let cool
before serving.
