Categories: baking, quick bread, sugar-free, tried-and-true

Ingredients

• 1/2 cup yogurt
• 1/2 cup wheat bran
• 1 cup whole wheat pastry flour
• 1/4 cup wheat germ
• 1/4 cup oat bran
• 1/2 cup rolled oats
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 2 teaspoons grated orange rind
• 2 tablespoons oil
• 2 tablespoons molasses
• 2 large apples, shredded (2 cups)
• 1/2 cup raisins, plumped
• 1/2 cup sunflower seeds
• walnuts or pecans as garnish

Directions

1. In a measuring cup or small bowl, combine the yogurt and wheat bran. Set aside. In a bowl, combine the pastry flour, wheat germ, oat bran, oats, baking powder, baking soda, cinnamon, and orange rind. Set aside.

2. In another bowl or food processor, combine the oil, molasses, shredded apples, plumped raisins, and the yogurt-wheat bran mixture. Process to combine.

3. Add the combined dry ingredients and the sunflower seeds and process only until the ingredients are well combined. Spoon into muffin tins that have been greased with a mixture of lecithin and oil. Top each one with 1/2 walnut or 1/2 pecan. Bake in a preheated 350F oven for about 25 to 30 minutes.

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