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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 28 |
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Oat Bran Muffin recipes make a hearty and flavorful addition to breakfast and brunch menus. This muffin recipe makes 28, so you'll have plenty leftover for portable weekday breakfasts. Ingredients:
1 cup all-purpose flour |
1 cup whole wheat flour |
1 3/4 cups oat bran |
3/4 cup packed brown sugar |
1/3 cup nonfat dry milk |
1/4 cup flaxseed |
4 teaspoons ground cinnamon |
2 teaspoons baking soda |
2 teaspoons baking powder |
1/2 teaspoon salt |
2 cups shredded carrot |
2 cups chopped granny smith apple |
1 cup raisins |
1 cup fat-free milk |
1/4 cup canola oil |
2 teaspoons vanilla extract |
3 large egg whites |
1 thin-skinned orange, unpeeled and quartered |
cooking spray |
Directions:
1. Preheat oven to 375°.
2. Lightly spoon flours into dry measuring cups; level with a knife. Combine flours and the next 8 ingredients (all-purpose flour through salt) in a large bowl, stirring well with a whisk. Stir in carrot, apple, and raisins.
3. Combine milk, oil, vanilla, egg whites, and orange in a blender or food processor; process until smooth. Make a well in center of flour mixture; add milk mixture; stir just until moist.
4. Spoon 3 tablespoons batter into each of 28 muffin cups coated with cooking spray. Bake in batches at 375° for 20 minutes or until muffins are browned and spring back when touched lightly in center. Remove the muffins from pans immediately, and place on a wire rack.
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