Apricot Oat Bran Muffins Low Fat Recipes

LOW FAT OAT BRAN APRICOT MUFFINS

Steps:

• Preheat oven 425 degrees F.
• Spray muffin tins with pan-spray.
• (these tend to stick to paper cup cake liners).
• Mix first 4 ingredients; set aside.
• Mix egg substitute, juice, milk and oil; add fruit and mix into dry ingredients till just moistened.
• Pour into prepared muffin tins.
• Bake 15-17 minutes.

APRICOT BRAN MUFFINS FAT FREE

Steps:

• Combine the bran and non fat buttermilk and let sit for 25 minutes.
• Combine the flour, soda, brown sugar together.
• Add the bran to the egg whites, stir well.
• Add the wet ingredients into the dry ingredients just until all are moistened.
• Fold in the apricots.
• Spray your muffin tins with a cooking spray, and fill 3/4 with batter.
• Bake 350 degrees for 16- 18 minutes, or just until a tester comes away clean.
• Remove from oven and let sit on a rack for six minutes.
• Then remove muffins from tins to a wire rack.

SUPER YUMMY LOW FAT BRAN MUFFINS

Steps:

• Preheat oven to 400 degrees f.
• In a large bowl mix together flour, baking soda and cinnamon. Set aside.
• In another bowl mix together bran cereal, brown sugar and milk and let sit for 5 minute After you've let the cereal milk sugar mixture set
• add the applesauce and the egg, mix throughly.
• Mix the wet ingredients into dry, batter will be lumpy.
• Spoon into butter sprayed muffin pan.
• bake for 8 to 12 minute.

APRICOT OAT BRAN MUFFINS

Steps:

• Preheat oven to 375°F.
• Pour the boiling water over bran. Let stand.
• Combine flour, wheat germ, soda and salt. Stir well to blend.
• Cream margarine and sugar together thoroughly.
• Add eggs and buttermilk. Mix well.
• Add the creamed mixture to the flour mixture. Mix well.
• Add oats, apricots and bran. Stir well to blend.
• Fill well greased muffin cups 3/4 full.
• Bake for 15 to 22 minutes, until an inserted toothpick comes out clean and tops are browned.

LOW FAT APRICOT MUFFINS

Steps:

• Beat butter and Splenda Brown Sugar until light, somewhat fluffy and mixed together in mixer using the whisk/wire beater.
• Add Apricot Preserves, milk and egg beaters to mixer. Beat until well mixed.
• In another large bowl sift all dry ingredients except the pecans.
• Remove mixing bowl from mixer base and add the dry ingredients and pecans to the wet ingredients.
• Mix together with wooden spoon until the batter comes together and is moistened.
• Spray muffin pans with baking spray w/ flour (Crisco makes a good one.).
• Fill each cup 2/3 full.
• Bake at 350°F for 25-30 minutes or until lightly browned.
• Makes about 18 muffins or 12 massive ones!

TOASTED OAT MUFFINS WITH APRICOTS, DATES, AND WALNUTS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease a muffin tin or line with paper liners.
• Spread oats on a rimmed baking sheet and place in the preheating oven until toasted and fragrant, 5 to 8 minutes.
• Mix toasted oats, flour, brown sugar, baking powder, baking soda, ginger, cinnamon, salt, and allspice in a large bowl. Add walnuts, apricots, and dates.
• Whisk melted butter, buttermilk, egg, and vanilla extract together in a separate bowl. Pour over the flour mixture and mix briefly until batter is combined. Scoop batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 20 minutes. Cool in the tin for 5 minutes. Transfer to wire racks to cool.