Apricotoatbranmuffinslowfat Recipes

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.

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:

• HEAT oven to 350 degrees F. Coat 6 muffin cups with no-stick spray.
• COMBINE flour, SPLENDA® Granulated Sweetener, baking powder and salt in medium mixing bowl.
• BEAT together egg, oil and milk. Blend in preserves and almond extract. Add to flour mixture and stir just until moistened. Fill muffin cups evenly with batter.
• BAKE 20 to 30 minutes or until toothpick inserted in center comes out clean. Cool. Spread tops with a thin layer of preserves before serving.
• SPLENDA® is a registered trademark of McNeil Nutritionals, LLC.

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:

• Preheat the oven to 400 degrees F (200 degrees C). Grease 12 standard muffin cups with cooking spray.
• Place cereal in a resealable plastic bag. Crush slightly with a rolling pin to make 1 1/2 cups.
• Mix crushed cereal, flour, brown sugar, baking powder, and baking soda together in a large bowl. Stir in mashed bananas, milk, egg whites, applesauce, raisins, and chocolate chips until batter is just moistened. Divide batter evenly among muffin cups.
• Bake in the preheated oven until golden brown, 18 to 22 minutes. Let stand for 2 minutes in the pan before removing to a cooling rack. Serve warm if desired.

Steps:

• Beat egg whites until firm peaks form and set aside.
• Combine oil, applesauce, brown sugar and molasses and beat until smooth.
• Sift together flour, salt, baking soda and baking powder and add alternately with milk to molasses mixture.
• Add bran and raisins and stir until moistened.
• Fold in beaten egg whites.
• Spoon into muffin pan sprayed with nonstick spray.
• Bake at 400 F for 15-20 minutes.

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.