12 Serves
35 Mins
Preheat your oven to 175°C and lightly coat a muffin tin with non-stick cooking spray.
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Vitamin K
6 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
18 µg / 400 µgCalcium
105 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
92 mg / 420 mgPhosphorus
193 mg / 1,250 mgPotassium
353 mg / 4,700 mgSodium
239 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
20 µg / 55 µgFiber
7 g / 28 gSugar
11 g / 50 gSaturated Fat
6 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
25 gAlcohol
0 g
In a large mixing bowl, combine the all-purpose flour, wheat bran, and baking powder, stirring until well incorporated.
Add the yogurt, marmalade, egg whites, and vanilla extract to the dry mixture, stirring just until the ingredients are moistened.
Gently fold in the blueberries or pecans if you are using them.
Divide the batter evenly among the muffin cups, filling each about three-quarters full.
Bake for 15 minutes or until a toothpick inserted into the center comes out clean.
Remove the muffin tin from the oven and allow the muffins to cool for 5 minutes before transferring them to a wire rack.
10
g21
g11
g
13
g34
g5
g