Date Fruitcake Mini Muffins - Atkins Diet Recipes

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Category : Breads

Recipe : Date Fruitcake Mini Muffins

When the holidays roll around, you can have your fruitcake and eat it, too--in
perfectly sized portions.

Makes 12 servings

4 1/2 ounces wheat germ
3 ounces quick-cooking rolled oats
1/4 cup + 2 tablespoons whole-wheat flour
1 tablespoon grated lemon zest
1 teaspoon cinnamon
1 teaspoon baking soda
1/4 teaspoon salt
Pinch ground cloves
1/2 cup low-fat (1.5%) buttermilk
1/2 cup fat-free egg substitute
2 tablespoons honey
1 teaspoon vanilla extract
8 dried dates, pitted and finely chopped
1 small apple, pared, cored and grated
1/2 medium banana, finely mashed

Preheat oven to 350o F. Spray 24 mini muffin cups with nonstick cooking spray.
In large bowl, combine wheat germ, oats, flour, zest, cinnamon, baking soda, salt
and cloves.
In medium bowl, combine buttermilk, egg substitute, honey and vanilla; stir in
dates, apple and banana. Add to wheat germ-oat mixture; stir until just combined.
Spoon batter evenly into prepared cups, filling each two-thirds full. Bake 15-20
minutes, until golden. Let cool 5 minutes in pan. Remove from pan; cool completely
on wire rack.

SERVING (2 MINI MUFFINS) PROVIDES: 1 Bread, 1/2 Fruit, 25 Optional
Calories; 2 grams Fat, 3 grams Fiber.

PER SERVING: 133 Calories, 2 g Total Fat, 0 g Saturated Fat, 0 mg Cholesterol, 179
mg Sodium, 24 g Total Carbohydrate, 3 g Dietary Fiber, 6 g Protein, 31 mg Calcium