OAT BRAN AND DRIED FRUIT MUFFINS
This recipe uses dried fruit to add sweetness and a chewy texture to these moist, golden-brown muffins.
Categories Breakfast,Brunch,Snack
Time 40m
Yield 12 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 400°F. Spray a 12-cup muffin pan with nonstick spray or line with foil or paper liners.
- Combine the dried fruit, rolled oats, oat bran, flour, banana, brown sugar, baking powder, and cinnamon in a food processor. Pulse until the mixture is just blended, then transfer to a bowl.
- Combine the milk, orange juice, egg whites, oil, and orange zest in another bowl. Add the milk mixture to the dried fruit mixture; stir just until blended.
- Spoon the batter into cups, filling each about two-thirds full. Bake until surface of the muffins are golden brown and spring back when lightly pressed, or until a toothpick inserted in a muffin comes out clean, about 15 minutes. Remove from the pan and cool on a rack 10 minutes before serving. Store in an airtight container at room temperature for up to 3 days.
Nutrition Facts : Calories 83 kcal
OAT BRAN FRUIT MUFFINS
I recently tried PaulaG's Pumpkin Fruit and Nut Muffins (#116356) and loved the wonderful moistness given to these by the apricots and raisins. So much so, I went looking through my cookbooks for recipes that might capture that same delightful quality. The original comes from "The 250 Best Muffin Recipes" but I've already started tweaking it a bit here. This has been updated since Roosie's review.
Provided by justcallmetoni
Categories Quick Breads
Time 40m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees (180c).
- In one bowl combine all of the dry ingredients - oat bran, oatmeal, fruit, cinnamon, nutmeg, baking powder, baking soda and salt.
- In a second bowl, lightly beat the egg whites by hand. Whisk in the yogurt, oil, applesauce and brown sugar. Fold the wet ingredients into the dry ingredients until just mix. Do not over beat as it will result in a tough lumpy muffin.
- Spoon batter into lightly sprayed muffin tin. (Use paper liners if you prefer.) Bake 33 to 38 minutes, toothpick should be clean.
OAT BRAN MUFFINS WITH DRIED FRUIT
This is a Weight Watchers recipe that was emailed to me. I haven't tried it yet; however, plan to in the near future. I have tried many Weight Watcher recipes and all have been very good!
Provided by PaulaG
Categories Quick Breads
Time 40m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Spray a 12-cup muffin pan with non-stick cooking spray.
- Preheat oven to 400°F.
- Combine the fruit, oats, oat bran, flour, banana, brown sugar, baking powder and cinnamon in a food processor.
- Pulse until mixture is just blended, then transfer to a bowl.
- Combine milk, orange juice, egg whites, oil and orange zest in another bowl.
- Add the milk mixture to the dried fruit mixture; stir just until blended.
- Spoon batter into muffin cups, filling two-thirds full.
- Bake 15 minutes or until the surface of the muffins are golden brown and spring back when lightly pressed, or until toothpick inserted in center comes out clean.
- Remove from pan and cool on a rack for 10 minutes before serving.
- Store in an airtight container at room temperature for up to 3 days.
OAT BRAN MUFFINS
This is not OATMEAL, but oat BRAN muffins. I have made these for about five years now, and I really love them. They are great made with cinnamon or cranberry applesauce, as well as plain applesauce. My daughter loves them and I hope you will enjoy them, too!
Provided by Bron
Categories Bread Quick Bread Recipes Muffin Recipes Bran Muffin Recipes
Yield 12
Number Of Ingredients 9
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.
Nutrition Facts : Calories 182.2 calories, Carbohydrate 31.3 g, Cholesterol 31 mg, Fat 6.4 g, Fiber 2.5 g, Protein 4.7 g, SaturatedFat 1 g, Sodium 403.3 mg, Sugar 11.2 g
EASY OAT BRAN MUFFINS
When I want to make muffins in a hurry, this is the recipe I use. The oat bran cereal makes these easy to prepare, and the sweet dark molasses adds a rich flavor.
Provided by Taste of Home
Time 30m
Yield 8-10 muffins.
Number Of Ingredients 7
Steps:
- In a large bowl, combine cereal, brown sugar and baking powder. Combine egg, milk, molasses and oil; mix well. Add to dry ingredients and stir just until moistened., Fill greased or paper-lined muffin cups three-fourths full. Bake at 425° for 15-17 minutes or until muffins test done. Cool in the pan 10 minutes before removing to a wire rack.
Nutrition Facts : Calories 184 calories, Fat 7g fat (2g saturated fat), Cholesterol 31mg cholesterol, Sodium 130mg sodium, Carbohydrate 28g carbohydrate (15g sugars, Fiber 3g fiber), Protein 5g protein.
BRAN FLAX MUFFINS
Oatmeal muffins with carrots, apples, raisins and nuts. These muffins are low in fat, have lots of fiber and are even delicious.
Provided by Jane Massey
Categories Bread Quick Bread Recipes Muffin Recipes Carrot Muffin Recipes
Time 35m
Yield 15
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease muffin pan or line with paper muffin liners.
- In a large bowl, mix together flour, flax seed, oat bran, brown sugar, baking soda, baking powder, salt and cinnamon. Add the milk, eggs, vanilla and oil; mix until just blended. Stir in the carrots, apples, raisins and nuts. Fill prepared muffin cups 2/3 full with batter.
- Bake at 350 F (175 degrees C) for 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Nutrition Facts : Calories 272.1 calories, Carbohydrate 40.9 g, Cholesterol 25 mg, Fat 11 g, Fiber 5.2 g, Protein 6.7 g, SaturatedFat 1.5 g, Sodium 448.8 mg, Sugar 21.4 g
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