Apricot Oatbran Muffins Recipes

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.

CRACKLIN' OAT BRAN MUFFINS

Steps:

• 1. In mixing bowl, stir together flour, sugar, baking powder and salt. Set aside.2. In large mixing bowl, combine KELLOGG'S CRACKLIN' OAT BRAN cereal and milk. Let stand 2 minutes or until cereal softens. Add egg and oil mix well. Add flour mixture, stirring only until combine. Portion batter evenly into twelve 2 1/2-inch muffin-pan cups coated with cooking spray.3. Bake at 400°F for 25 minutes or until lightly browned. Serve warm.

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.

APRICOT MUFFINS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease a 12 cup muffin pan, or line with paper muffin cups. Place apricots into a small bowl, and pour the boiling water over them. Let stand for 5 minutes.
• In a medium bowl stir together the flour, sugar, baking soda and salt. In a separate bowl, whisk together the melted butter, oil, buttermilk and egg. Pour the wet ingredients into the dry ingredients, and stir until just blended. It is okay for the batter to have some lumps. Drain water from apricots, and mix them into the batter. Spoon into the prepared muffin cups.
• Bake for 15 minutes in the preheated oven, or until the top springs back when lightly pressed. Cool in the pan over a wire rack.

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.

SPICY APRICOT SQUASH MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups.
• Whisk flour, oat bran, ginger, baking powder, and baking soda together in a bowl.
• Place butternut squash into a pot with just enough water to almost cover the squash; bring to a boil. Reduce heat to medium-low and simmer until tender, 10 to 15 minutes. Drain and mash squash with a potato masher until smooth.
• Mix squash and apricot jam together in a bowl.
• Whisk cream, sugar, and eggs into the squash mixture until light and creamy; stir into flour mixture until just combined. Pour batter into each muffin cup, filling each cup to about 3/4-full.
• Bake in the preheated oven until lightly browned, about 20 minutes. Cool muffins in muffin cups before removing.