Oat Bran And Dried Fruit Muffins Recipes

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.

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.

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.

Steps:

• Preheat oven to 375 degrees.
• Grease jumbo pan of 6 muffin cups with non-stick spray or line with paper cups.
• Mash ripe bananas with fork or puree in food processor.
• Chop nuts or dried fruit, if using.
• In a medium size bowl, beat egg and sugars. When smooth add banana, oil and vanilla. Rest.
• In a large bowl mix the flours, bran, baking powder, baking soda, salt and cinnamon. Stir in nuts or dried fruit till coated with the flour.
• Pour the banana mixture onto the flour mixture, folding until flour is just moistened.
• Place into muffin cups immediately and put into oven.
• Bake for 21 - 23 minutes or until springy to the touch. A toothpick should come out of the center with a few crumbs sticking to it.

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.