Oat Bran Muffins With Dried Fruit Food

OAT BRAN AND DRIED FRUIT MUFFINS

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.

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.

HUCKLEBERRY MUFFINS WITH OAT BRAN

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a 12-cup muffin tin.
• Combine flour, sugar, baking powder, cinnamon, baking soda, ginger, and salt together in a bowl.
• Pour almond milk, eggs, and canola oil into a large bowl. Stir in oat bran with a wire whisk and blend well. Add flour mixture and mix until just incorporated into the batter. Fold in huckleberries.
• Spoon batter into the prepared muffin cups, filling each 2/3 full.
• Bake in the preheated oven until lightly browned on top, about 20 minutes. Remove from the oven and let stand for 5 minutes before transferring to a serving platter or wire rack to cool completely.

BRAN FLAX MUFFINS

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.

BLUEBERRY NUT OAT BRAN MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a 12 cup muffin pan with paper muffin liners, and spray liners with cooking spray.
• In a large bowl, mix the oat bran, flour, brown sugar, baking soda, baking powder, cinnamon, and salt. In a separate bowl, blend the applesauce, egg substitute, canola oil, and vanilla extract. Thoroughly mix the applesauce mixture into the flour mixture. Fold in the blueberries and pecans. Spoon the batter into the prepared muffin cups. Sprinkle batter with granola, and press granola lightly to make it stick.
• Bake 18 minutes in the preheated oven, or until a toothpick inserted into a muffin comes out clean. Cool on a wire rack.

OAT BRAN FRUIT MUFFINS

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

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.

DRIED FRUIT MUFFINS

Steps:

• Preheat your oven to 425°F. Lightly grease the cups of a standard 12-cup muffin pan. Or line the cups with papers, and grease the papers.
• Blend together the dry ingredients, add chopped fruit and stir.
• Beat the liquid ingredients together - milk, oil or butter, eggs, and vanilla - until light.
• Pour the wet ingredients into the dry ingredients. Take a fork or wire whisk and blend the two briefly - about 20 seconds should do it.
• Fill the cups of the muffin pan two-thirds to three-quarters full. Sprinkle with sparkling white sugar, if desired.
• Bake the muffins for 15 to 20 minutes, or until a toothpick inserted into the middle of one of the center muffins comes out clean. Remove them from the oven, and as soon as you can handle them turn them out of the pan onto a rack to cool.

EASY OAT BRAN MUFFINS

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.

BRAN MUFFINS WITH DRIED FRUIT

Steps:

• Combine milk and bran flakes and allow to sit in a bowl.
• Combine dry ingredients, including fruit (I use peaches, apricots, cherries, cranberries, prunes or whatever combo I have in the house).
• Mix eggs, banana, vanilla and oil well and add to bran mixture.
• Add wet ingredients to dry ingredients.
• Stir to blend, but don't overmix.
• Bake at 375° for 20 minute.
• Makes about 18 regular-size muffins.
• I usually make 6 Texas-size muffins, and use the rest for mini-muffins (bite size). It makes 18 of the regular size muffins.