Apricot Bran Muffins Fat Free Recipes

Steps:

• Combine the bran and non fat buttermilk and let sit for 25 minutes.
• Combine the flour, soda, brown sugar together.
• Add the bran to the egg whites, stir well.
• Add the wet ingredients into the dry ingredients just until all are moistened.
• Fold in the apricots.
• Spray your muffin tins with a cooking spray, and fill 3/4 with batter.
• Bake 350 degrees for 16- 18 minutes, or just until a tester comes away clean.
• Remove from oven and let sit on a rack for six minutes.
• Then remove muffins from tins to a wire rack.

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.

Steps:

• Beat butter and Splenda Brown Sugar until light, somewhat fluffy and mixed together in mixer using the whisk/wire beater.
• Add Apricot Preserves, milk and egg beaters to mixer. Beat until well mixed.
• In another large bowl sift all dry ingredients except the pecans.
• Remove mixing bowl from mixer base and add the dry ingredients and pecans to the wet ingredients.
• Mix together with wooden spoon until the batter comes together and is moistened.
• Spray muffin pans with baking spray w/ flour (Crisco makes a good one.).
• Fill each cup 2/3 full.
• Bake at 350°F for 25-30 minutes or until lightly browned.
• Makes about 18 muffins or 12 massive ones!

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.

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.

Steps:

• Preheat oven 425 degrees F.
• Spray muffin tins with pan-spray.
• (these tend to stick to paper cup cake liners).
• Mix first 4 ingredients; set aside.
• Mix egg substitute, juice, milk and oil; add fruit and mix into dry ingredients till just moistened.
• Pour into prepared muffin tins.
• Bake 15-17 minutes.