Oat-bran muffins?!
Oat-bran muffins?
Answers:
UNBELIEVEABLE OATBRAN MUFFINS
1 1/2 c. oatbran flour
1 1/2 c. quick oats
1 c. flour
1/4 c. sugar
1/3 c. wheat bran
2 tsp. baking soda
1 tsp. salt
2 tsp. cinnamon
4 egg whites
16 oz. canned crushed pineapple
2 c. mashed bananas
1/2 c. vegetable oil
1/4 c. honey
1 tbsp. vanilla
Mix dry ingredients together. In separate bowl mix wet ingredients. Combine wet and dry mixtures gently mix. Spray muffin tins with Pam. Bake at 350 degrees for 20-25 minutes. Serves 30.
Source(s):
http://www.cooks.com/rec/doc/0,164,14916...
Sure, pass me one.
Got any coffee to go with it?
hell no.
Oat Bran Muffins:
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
Preheat oven to 375°.
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.
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.
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.
Yield: 28 muffins (serving size: 1 muffin)
Oat Bran Muffins
INGREDIENTS
1/2 cup dark brown sugar
1 1/2 cups oat bran
1 1/2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
1/2 teaspoon salt
2 eggs
1 cup chilled applesauce
4 tablespoons vegetable oil
DIRECTIONS
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.
Glazed Honey Orange Muffin
Ingredients
1 cup Quaker Oats (quick or old fashioned, uncooked)
2/3 cup lowfat buttermilk
1/2 cup plus 1 teaspoon orange juice, divided
1/4 cup plus 2 tablespoons honey, divided
3 tablespoons vegetable oil
2 teaspoons grated orange peel, divided
1 egg, lightly beaten
1-1/4 cups all-purpose flour
1/4 cup Kretschmer Wheat Germ or Quaker Oat Bran
2-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Preparation Steps
Heat oven to 400oF. Line twelve medium muffin cups with paper baking cups or spray bottoms only with cooking spray.
In large bowl, combine oats, buttermilk, 1/2 cup orange juice, 1/4 cup honey, oil and 1-1/2 teaspoons orange peel; stir well. Let stand 10 minutes. Stir in egg until blended. In medium bowl, combine flour, wheat germ, baking powder, baking soda and salt; mix well. Add to oat mixture all at once; stir just until dry ingredients are moistened. (Do not overmix.)
Fill muffin cups almost full. Bake 18 to 20 minutes or until wooden pick inserted in center comes out with a few moist crumbs clinging to it. Cool muffins in pan on wire rack 5 minutes. Remove from pan. Cool 10 minutes.
Stir together remaining 2 tablespoons honey, 1 teaspoon orange juice and 1/2 teaspoon orange peel in custard cup. Dip tops of muffins into honey mixture allowing excess to drip off. Serve warm.
good to be reg