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Serves: 12
Preparation time: 15 minutes
Cooking time: 20 minutes
Total time: 35 minutes


  • 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 over mix.
    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.
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