|Unbleached all-purpose flour||1 1⁄4 Cup (20 tbs)|
|Whole-bran cereal||1 Cup (16 tbs) (Ready To Eat)|
|Whole-wheat flour||1⁄2 Cup (8 tbs)|
|Baking powder||1 Teaspoon|
|Baking soda||1 Teaspoon|
|Ground cinnamon||1⁄4 Teaspoon|
|Buttermilk||1 1⁄2 Cup (24 tbs)|
|Honey||1⁄4 Cup (4 tbs)|
|Vegetable oil||3 Tablespoon|
|Eggs||2 Large, lightly beaten|
|Dried peaches||1 1⁄2 Cup (24 tbs), coarsely diced|
1. Preheat the oven to 375°
2. Spray 18 muffin tin cups with nonstick cooking spray or line them with paper liners.
3. In a large bowl stir together the all-purpose flour, cereal, whole-wheat flour, baking powder, baking soda and cinnamon, and make a well in the center.
4. In a medium-size bowl beat together the buttermilk, honey, oil and eggs. Pour the buttermilk mixture into the dry ingredients, add the peaches and stir just until combined.
5. Divide the batter among the muffin cups and bake 20 to 25 minutes, or until the muffins are lightly-browned.
Serving size: Complete recipe
Calories 2533 Calories from Fat 560
% Daily Value*
Total Fat 63 g97.3%
Saturated Fat 9.6 g48.1%
Trans Fat 0 g
Cholesterol 423 mg141%
Sodium 2367.6 mg98.6%
Total Carbohydrates 451 g150.4%
Dietary Fiber 42.9 g171.8%
Sugars 173.3 g
Protein 67 g134.9%
Vitamin A 143.6% Vitamin C 19.9%
Calcium 55.3% Iron 215.8%
*Based on a 2000 Calorie diet