Oat Bran Fruit Muffins
photo by esteachmom
- Ready In:
- 40mins
- Ingredients:
- 14
- Serves:
-
12
ingredients
- 2 cups oat bran
- 1⁄4 cup oatmeal, regular not instant
- 1⁄2 cup mixed dried fruit (if you can't find pre-mixed dried fruit, make your own combination or use raisins)
- 1 teaspoon cinnamon
- 1⁄8 teaspoon nutmeg
- 1 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- 1⁄4 teaspoon salt
- 2 egg whites
- 1 cup unsweetened applesauce
- 1⁄3 cup brown sugar (use a half cup if you like your muffins sweeter)
- 1⁄2 cup low-fat buttermilk (or use 1/3 cup non-fat yogurt plus skim milk to level it off to 1/2 cup)
- 2 tablespoons canola oil
- cooking spray
directions
- 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.
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Reviews
-
These deserve 5 stars for being so healthy and still tasting good. I made this as directed with dried cranberries, dried blueberries and raisins. I also used 1/4 cup Splenda brown sugar blend and added 2 tsp vanilla. When it was time to add the applesauce I discovered I was all out! So I chopped up two apples, and some frozen peach slices and microwaved them then used my immersion blender to puree them. I baked the muffins for 30 minutes and they were cooked all the way through, no mushy centers. They are soft and the fruit is plump and they are just sweet enough. They do have a healthy whole grain texture though. Made for the Went to the market tag game.
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These are very moist, with a great texture. I will cut back on sugar next time as the fruit adds sweetness. I used dried cherries. May try dried apricots or dates next time. These are quite flat on top, not rounded like a flour muffin. UPDATE: Just made these again and used egg substitute for the egg whites and that worked great. I also cut sugar to 1/4 cup and it was fine if you don't like your muffins too sweet. This has become a favorite here!
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I made the muffins last night and I had some difficulties. I used only raisins, yogurt instead of buttermilk and olive oil instead of canola. The main thing is that I used oat bran flakes that I had and crushed them before mixing.So the result was 12 muffins with great taste but they didn't had a firm texture. They were cooked outside but inside they were mushy... I certainly used the wrong ingredients... When it comes to baking I'm not at all a cook chef. Anyway we ate half of them because the taste was so good. Applesauce was a great with the cinnamon and the nutmeg was an excellent touch. Thanks Toni!
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Tweaks
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I made the muffins last night and I had some difficulties. I used only raisins, yogurt instead of buttermilk and olive oil instead of canola. The main thing is that I used oat bran flakes that I had and crushed them before mixing.So the result was 12 muffins with great taste but they didn't had a firm texture. They were cooked outside but inside they were mushy... I certainly used the wrong ingredients... When it comes to baking I'm not at all a cook chef. Anyway we ate half of them because the taste was so good. Applesauce was a great with the cinnamon and the nutmeg was an excellent touch. Thanks Toni!
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Simply delicious. Very moist and tender inside and I love the texture of the oat bran and oats in place of flour for a change. I made a 1/2 recipe and got 6 lovely muffins. For the fruit I used dried apricots, candied lemon zest and a few raisins which, as it turns out, is a marvelous combination. These muffins don't require a lot of sweetening, I used 2 tbsp of brown sugar and I'll cut back some on that when next I make these. As I now have a rather large box of oat bran I foresee these in my future with fruit combos "X-perimental". Thank you toni for such a yummy and diabetic friendly recipe, HUG.
RECIPE SUBMITTED BY
<p>I come from a long line of wonderful cooks and doing my best to hold up that tradition. My great-grandparents owned a coffee shop; my Nana was also a great cook and started the tradition of baking around the holidays, both cookies and fruitcakes. After she died, now a decade ago, our family decided to continue in her honor. The picture above is my mother's (Chef Hot Pans) dining room table just before we packed up our Christmas cookie trays. More that 20 kinds of cookies, many of which are from 'Zaar recipes. <br /> <br />I myself am an amateur cook with a penchant for ethnic foods and spice. Currently reforming my menu in favor of healthy dishes lower in fat with lots of grains and vegetables. My favorite cuisines are Mexican, Southwestern and North African. <br /> <br /> <br />Some of my favorite public cookbooks include:</p>
<li>ladypit's <a href=http://www.recipezaar.com/mycookbook/book/33588> WW Core Recipes I Have Tried </a> </li>
<p> </p>
<li>shirl(j)831's <a href=http://www.recipezaar.com/mycookbook/book/34888> Can this really be lowfat??? </a> </li>
<p> </p>
<li>julesong's <a href=http://www.recipezaar.com/mycookbook/book/30566> Cooking Light Recipes </a> </li>
<p> </p>
<li>mariposa13's <a href=http://www.recipezaar.com/mycookbook/book/44690> WW & Lowfat Recipes </a> </li>
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