Combine egg and stevia, and mix thoroughly.
Add cinnamon, baking soda, vanilla extract, and oat bran and mix completely.
Let sit for a couple of minutes, so the oat bran can absorb some of the liquid.
Microwave on medium for a little over a minute (until batter forms solidly; so this is a loose guideline depending on your microwave and personal preference).
hrenheit . Grease or spray your muffin pan if you are not
muffin cups with no-stick spray.
In large bowl, stir oat bran
o 400.
Line 12 muffin cups with paper liners, or
Preheat over to 400\u00b0F.
Grease muffin pans or use silicon muffin pans.
Pour water over oat bran and soak for five minutes.
Chops fruit and nuts into small pieces.
Add fruit, nuts, and remaining ingredients to the oat bran and mix well.
Fill cups and bake approximately 18 minutes.
br>Spoon batter into.
muffin pans coated with cooking spray
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.
50\u00b0.
Combine the oat bran, baking powder, baking soda and
Mix Flour, oat bran, sugar, cinnamon, cloves, and baking soda in a bowl.
Make a well in the center of the mix.
Add to the dry mix: Egg whites, pumpkin, and applesauce; stir until moistened.
Stir in chopped nuts and raisins.
Spray muffin tray with cooking spray and pour in batter.
Cook muffins 30-35 minutes or until toothpick inserted in center comes out clean.
This recipe can be converted to a loaf if you want, use a loaf pan and bake for 45 minutes.
Combine oat bran, oats, flour(s), sugar, baking soda, salt and cinnamon in a large bowl.
Set aside.
In another bowl mix remaining ingredients.
Combine with dry ingredients; do not overmix.
Coat two 12-muffin tins with nonstick cooking spray or line with muffin cups.
Fill each 2/3 full with muffin mixture. Bake at 375\u00b0 for 20 minutes or until browned.
Heat oven to 325\u00b0F Lightly oil muffin pan. Peel and core apples; chop them coarsely. Set aside.
In a mixing bowl, stir together pastry flour, white flour, oat bran, baking soda, cinnamon, and nutmeg.
Add thawed apple juice concentrate, chopped apples, and enough water to make a light batter.
Mix just enough to moisten all ingredients. Divide batter among the muffin cups and bake till lightly browned, 25-30 minutes.
Remove muffins from cups while hot.
This is a low fat, low cholesterol recipe, adapted from Quaker Oat Bran recipe on its box, by a heart patient.
I've tried them and I think they are great.
There are other brands of oat bran on the market but I prefer the Quaker brand texture.
I don't like bran muffins too sweet so 2 tablespoons of sweetener is enough for me.
ith paper muffin liners.
Combine the oat bran and wheat bran in a
Preheat oven to 425\u00b0.
Spray or line 12 muffin cups.
Stir together oat bran, flour, baking powder, cinnamon and nutmeg.
In small bowl, whisk egg whites until frothy, then stir in remaining ingredients.
Add all at once to oat bran flour mixture, stirring just until dry ingredients are moistened.
Spoon batter into muffin cups.
Bake for 15 to 17 minutes.
Makes 12 muffins.
Line a 12 cup muffin pan with paper muffin liners, and spray
In a medium bowl, stir together flour, oat bran, brown sugar, baking powder, baking soda, salt, nutmeg and cinnamon.
Set aside. In a small bowl, combine buttermilk, egg whites and oil.
Add to dry ingredients; stir just until moist.
Stir in apple.
Store batter tightly covered in refrigerator for 5 days.
To bake, spray muffin cups with nonstick spray coating.
Spoon about 1/4 cup batter into each muffin cup.
Bake 375\u00b0 for 18 to 20 minutes or until toothpick comes out clean.
Make 12 muffins. 124 calories per muffin.
Preheat oven to 400\u00b0.
Line muffin tin with paper liners.
In a large bowl mix oat bran, flours, baking powder, baking soda, cinnamon and dried fruits.
In another bowl, mix brown sugar, buttermilk, honey, oil and eggs.
Make a well in dry ingredients. Pour liquid mixture into well and stir gently.
Do not overmix. Spoon into paper-lined muffin tin.
Bake 20 to 25 minutes.
Serves 18; 1 muffin per serving.
Combine wheat flour, oat bran, fructose, wheat germ, soda, baking powder, salt, cloves, nutmeg, allspice and cinnamon together.
Mix butter, oil, applesauce, buttermilk, egg and vanilla in mixture well.
Let stand 5 minutes.
Fill greased and floured muffin tins (paper cupcake liners may be used in muffin tins).
Also, if you don't have muffin tins, place cupcake liners in a 2-inch deep pan before filling.
Bake at 350\u00b0 for 20 minutes, until lightly browned.
May be frozen.
Preheat oven to 425\u00b0.
Grease a 12 cup muffin tin with margarine.
Combine oat bran, brown sugar, walnuts, raisins, baking powder and salt.
Add skim milk, eggs, honey and oil.
Mix until ingredients are just moistened.
Fill muffin tin and bake for 15 minutes or until golden brown.
Per muffin:
160 cal., 6 sat. fat.
Without walnuts:
144 cal., 5 sat. fat.
br>Grease twelve 3-inch muffin cups or line with paper