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!"
photo by NoraMarie
- Ready In:
- 40mins
- Ingredients:
- 13
- Serves:
-
12
ingredients
- 1 1⁄4 cups dried mixed fruit, coarsely chopped
- 1 cup uncooked old fashioned oats
- 3⁄4 cup uncooked oat bran
- 1⁄2 cup all-purpose flour
- 3 tablespoons packed brown sugar
- 5 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1 cup skim milk
- 1⁄4 cup fresh orange juice
- 2 large egg whites
- 2 tablespoons vegetable oil
- 1 medium banana, mashed
- 2 teaspoons orange zest
directions
- 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.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
Excellent texture and flavor! I used dried cherries and added 1/4 cup of white chocolate chips. Healthy, with just a little decadence! I also used cranberry juice instead of orange since that is what I had in. I omitted the orange zest. I will definitely makes these again. Thanks for posting! -
Just super,I used some dried lemon bits,cranberries,raisins,and soaked apricot I had in vodka ,yummy -
Absolutely marvelous. I wanted chunks ah fruit so I chopped it instead of whizzing it in the food pro. I made 6 muffins and used 1 tbsp of Splenda brown sugar. All else was as ask. They are moist, tender and very yummy with the wonderful dried mixed fruit. I might mention that I used walnut oil. I needed to bake a bit longer than ask only to get a blush of brown on them (the ONLY thing I like about a silicone pan is the easy release) So good Paula! Thanks hon. -
I love this recipe! I have been looking for a good oat bran muffin recipe since my husband's diagnosis of high cholesterol, and this is THE one. I leave out the egg whites and use olive oil instead of vegetable oil and I use fresh ground wheat flour. I also sometimes use steel cut oats instead of rolled oats. This morning I added frozen blueberries and upped the temperature to 425 because I'm using a stoneware pan. They rose much better! -
Excellent bran muffin that is packed full of good things yet still low in fat and added sugar. Pulsing dried fruit with other ingredients makes these especially sweet, and not at all heavy as bran muffins are prone to be. I used just shy of a 6oz. pkg of tropical medley dried fruit which was really good, although any mixed fruit blend would be great. Made 12 muffins which were full to the rim. Delicious! These will be part of my regular breakfast muffin selection in the freezer, if they last that long! Thanks, PaulaG, for another great recipe!
Tweaks
-
Excellent texture and flavor! I used dried cherries and added 1/4 cup of white chocolate chips. Healthy, with just a little decadence! I also used cranberry juice instead of orange since that is what I had in. I omitted the orange zest. I will definitely makes these again. Thanks for posting!
-
I love this recipe! I have been looking for a good oat bran muffin recipe since my husband's diagnosis of high cholesterol, and this is THE one. I leave out the egg whites and use olive oil instead of vegetable oil and I use fresh ground wheat flour. I also sometimes use steel cut oats instead of rolled oats. This morning I added frozen blueberries and upped the temperature to 425 because I'm using a stoneware pan. They rose much better!
RECIPE SUBMITTED BY
PaulaG
Hixson, Tennessee
I came to this site in March of 2004. It was then called Recipezaar. This site was the first on-line site that I ever joined. I first popped in 2003 while searching for a Peach Cobbler Recipe. In March of 2004, DH was having shoulder surgery and I was looking for a Split Pea Soup. Once again I found myself on Zaar as it came to be called.
Over the years I hung out and learned from some of the best home cooks in the country, I posted over 700 recipes on the site, reviewed over 3500 recipes and posted over 3000 food photos. Over the next 10 years the site made many changes and in 2010 it was sold to to Food Network and became Food.com.
Until last year we played games, talked and shared with one another. As a result of the community and the relationships I built I got to meet some wonderful people from all over the country. I also have a great number of friends that I have never meet face to face. Some of us still hang out at various places across the net.
Zaar was more than a cooking community. It was an internet community of friendship. Life is an adventure ever changing.
