Apricot Oat Bran Muffins Recipes

APRICOT-OATMEAL MUFFINS

Steps:

• Heat oven to 400°F. Grease bottoms only of 6 regular-size muffin cups with shortening or cooking spray, or line with paper baking cups.
• In medium bowl, mix flour, 1/2 cup oats, the baking powder and salt. In small bowl, mix brown sugar, milk, oil, vanilla and egg with fork or wire whisk until blended. Stir milk mixture into flour mixture just until flour is moistened. Fold in apricots. Divide evenly among muffin cups. Sprinkle each with about 1/2 teaspoon oats.
• Bake 23 to 25 minutes or until toothpick inserted in center comes out clean. Remove from pan to cooling rack. Serve warm or cool.

OAT BRAN MUFFINS

Steps:

• Preheat oven to 400 degrees F (205 degrees C). Line or grease 12 muffin cups.
• Blend together brown sugar, oat bran, flour, baking powder, soda, and salt. Add eggs, chilled applesauce, and vegetable oil. Mix until well-blended. Spoon batter into muffin cups. Let stand 10 minutes.
• Bake at 400 degrees F (205 degrees C) for 15 minutes or until golden brown.
• VARIATIONS: Add 1 cup plumped raisins, with a little bit of raisin water (approximately 2 tablespoons). Or, before baking, sprinkle mixture of sugar and cinnamon over the tops of the muffins. Or, add 1 teaspoon cinnamon or nutmeg to flour mixture.

APRICOT OATMEAL MUFFINS

Steps:

• In a bowl, combine the first four ingredients. In anther bowl, combine the oats, apricots, butter and boiling water; stir until butter is melted. Cool for 5 minutes. Stir in eggs, milk and orange zest if desired. Stir into dry ingredients just until moistened., Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 20-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing to wire racks.

APRICOT OAT BRAN MUFFINS - LOW FAT

Steps:

• Preheat ove to 400.
• Spray 6 large 3" muffin cups with no-stick spray.
• In large bowl, stir oat bran, brown sugar and baking powder. Make a well in the center.
• In a small bowl, beat the egg whites until foamy. Stir in buttermilk and molasses.
• Add buttermilk mixture to the oat-bran mixture and stir just until moistened. Fold in apples and apricots.
• Spoon the batter into the prepared cups, filling each 3/4 full.
• Bake for 18 to 20 minutes.
• Cool in muffin cups for 5 minutes, then remove and cool on a wire rack.
• NOTE:.
• To make standar sized muffins spray 12 2 1/2" muffin cups with no-stick spray, spoon batter into cups. Bake for 15 to 17 minutes.

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.

APRICOT OAT MUFFINS

Steps:

• In a bowl, combine the flour, oats, sugars, baking powder, pumpkin pie spice and salt. In another bowl, combine milk, oil and egg substitute until blended; stir into dry ingredients just until blended (batter will be thin). Fold in the apricots and walnuts., Fill greased or paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

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.