Apple-Cinnamon Oat-Bran Muffins

Prep: 10 min Cook: 25 min

These baked beauties are a cardiologist's dream food – the pectin fibre in apples, the oat bran and the vitamin E-rich canola oil are loved by doctors because together they lower both total and LDL cholesterol and keep insulin and blood sugar levels under control. But protecting yourself against heart disease won't even cross your mind when this dessert-worthy combo of apples, cinnamon, and nutmeg hits your taste buds. Too yummy to be typecast as breakfast muffins, they can be eaten anytime for a filling and satisfying bite.

Ingredients
1/2 cup oat bran
1 cup wholewheat flour
1/4 cup ground flaxseed
1 tsp bicarbonate of soda
1 1/2 tsp baking powder
1 tsp ground cinnamon
Pinch of nutmeg
2 eggs, beaten
4 tbsp canola oil
3/4 cup apple sauce
1/4 cup sugar
1/4 cup pecan nuts, chopped

Method
Preheat the oven to 180°C. In a large bowl, whisk together bran, flour, flaxseed, bicarbonate of soda, baking powder, cinnamon and nutmeg. In a separate bowl, whisk the egg and oil together until smooth. Stir in the apple sauce and sugar. Combine mixtures and fold in the pecan nuts.
4 Spoon batter into paper-lined muffin cups. Bake for 22 to 25 minutes or until the tops spring back when lightly touched. Cool on a wire rack.

Makes eight. Per 79g muffin: 963kJ, 13g fat (1.5g sat), 270mg sodium, 26g carbs, 5g fibre, 9g sugars, 6g protein.