Lowfatappleorangeoatbranmuffins Recipes

Steps:

• Heat oven to 400 degrees F.
• Grease twelve 3-inch muffin cups or line with paper liners.
• In large bowl, combine both flours, cinnamon, baking powder, baking soda, and salt.
• In medium bowl, beat buttermilk, oat bran, brown sugar, oil, applesauce and egg until blended.
• Stir buttermilk mixture into flour mixture just until combined.
• Fold in apples.
• Divide batter among muffin cups.
• Bake 18 to 20 minutes or until wooden pick inserted in centers comes out clean.
• Cool muffins in pan 5 minutes; remove from pan and cool on wire rack.

Steps:

• In a small bowl, combine bran and buttermilk. Set aside to soak for 10 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Lightly grease muffin pan, or use paper liners.
• In a large bowl, mix together flour, brown sugar and baking soda. Stir in bran mixture and egg whites. Fold in grated apple. Divide batter into 12 muffin cups.
• Bake in preheated oven for 16 to 18 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool for 5 minutes before removing from the pan.

Steps:

• Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with cupcake liners.
• Melt the butter in a small skillet set over medium heat, and cook until it starts to bubble and foam, about 5 minutes. Continue cooking, stirring constantly, until the foam subsides and brown specks start to appear, 1 to 2 minutes. Transfer the butter to a medium mixing bowl to cool slightly.
• In a large bowl, combine the flour, 1/2 cup of the oats, the baking powder, salt and baking soda.
• Add the sour cream, sugar and vanilla to the browned butter and whisk. Add the eggs and whisk until combined. Fold the wet ingredients into the dry ingredients and mix until just combined. Then fold in the bananas (don't worry if there are a few lumps).
• Divide the batter evenly among the prepared pan. Sprinkle with the remaining 2 tablespoons oats. Bake until the muffins are light golden and a toothpick inserted in the center comes out clean, 20 to 24 minutes. Cool in the pan for a few minutes, and then transfer to a wire rack to cool completely.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 18 muffin tin cups with cupcake papers.
• Mix brown sugar, all-purpose flour, and cinnamon together in a small bowl for crumb topping. Add butter and press with the back of a spoon or your fingers to incorporate it into the sugar mixture. Mix until crumbly and set aside.
• Toss apples with lemon juice in a large bowl. Mix in sugar, honey, buttermilk, oil, eggs, and vanilla until combined. Stir in oats.
• Combine whole wheat flour, baking powder, cinnamon, baking soda, nutmeg, and salt in a smaller bowl. Gently fold flour mixture into the wet ingredients with a large spoon, until flour is just mixed in. Spoon batter into the prepared cupcake papers and sprinkle about 1 teaspoon crumb topping on top of each one.
• Bake in the preheated oven until tops spring back when lightly pressed, 20 to 25 minutes. Cool on a wire rack.

Steps:

• Soak oats in milk for 1 hour.
• Combine all ingredients in a large bowl.
• Spoon into a muffin pan that has been lightly greased or sprayed with nonstick spray.
• Bake at 400 F for 20-25 minutes.
• Variations: To make Oatmeal Raisin Muffins, Oatmeal Apple Muffins, or Oatmeal Chocolate Chip Muffins, add raisins/chopped apples/chocolate chips to the batter.

Steps:

• Soak the oats, apple juice, sugar and vanilla for 30 minutes.
• Mix in the flour, baking powder, grated apple and cinnamon.
• Fold in the beaten egg whites; Spoon into 12 muffin tins.
• Top muffins with 2 sliced apple wedges (cut quarters of apple into 3 or 4 wedges) and bake at 170° C (338°F) for 25 - 30 minutes until muffins and cooked though and golden.
• Cool in pan for a few minutes, then remove from pan and cool on wire rack.

Steps:

• In large bowl, combine flour, sugar, oat bran, baking powder and soda, salt and cinnamon.
• Combine buttermilk, egg, orange rind and juice in a separate bowl.
• Stir wet ingredients into dry ingredients, mixing just until moistened.
• Stir in apples and raisins.
• Spoon into greased muffin tins.
• Sprinkle with wheat germ.
• Bake at 400 for 18-20 minutes.

Steps:

• Preheat oven to 350.
• Combine the first eight ingredients (flour through salt) in a bowl and mix to combine.
• Add the remaining ingredients and stir until just moistened.
• Spoon batter into paper-lined muffin tins. Bake until a toothpick inserted in the center of a muffin comes out clean, about 30 minutes.

Steps:

• Mix all ingredients together and bake at 425 degrees for 17 minutes. I use the large muffin tins.

Steps:

• Put 2 of the chopped apples in a pan with 50ml water. Simmer over a low heat, covered, for 10-12 mins, until the apples are softened and collapsing. Set aside to cool a little, then tip into a small food processor and whizz to a purée.
• Heat the oven to 180C/160C fan/gas 4. Line a muffin tray with 12 paper cases.
• In a bowl whisk the oil, eggs, yogurt, sugar and apple purée. In a separate bowl, combine the flour, 70g of the oats, baking powder, bicarb, mixed spice, cinnamon and ¼ tsp salt. Make a well in the centre, then stir in the wet ingredients until you have a smooth batter, stir in the remaining chopped apple, then divide into the 12 cases. Sprinkle each one with the remaining oats. Bake for 25-30 mins until firm and springy. Leave to cool before serving.

Steps:

• Mix dry ingredients in a lage bowl and make a well in the centre.
• Beat eggs and egg whites in a separate bowl and add all liquid ingredients.
• Add to dry mixture and mix well.
• Refrigerate overnight.
• Preheat oven to 400°.
• Stir batter well and fill regular muffin tins 2/3 full.
• Bake for 17-20 minutes.
• Batter will keep well in fridge at least one week.

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:

• Cut orange into pieces, remove seeds, leave peel on.
• Put in blender and puree along with orange juice.
• Add egg, butter and applesauce.
• Puree again.
• Combine dry ingredients, stir in contents of blender.
• Barely mix in blueberries.
• Spoon muffin cups 3/4 full.
• Bake at 375 for 17 minutes.

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.