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.
Pour water over raisins or dates.
Sift sugar, flour, oat bran and soda.
Combine honey, if used, egg whites, oil and milk and blend well.
Combine with water and raisins.
Make a well in center of dry ingredients and pour wet ingredients in the well. Mix only enough to moisten dry ingredients.
Fill muffin pans 2/3 full and bake at 375\u00b0 for 20 minutes.
Batter can be kept in fridge up to six weeks.
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).
Combine oat bran, flour, baking soda, salt, cinnamon, baking powder and allspice.
In a small bowl, whisk together milk, preserves and egg whites.
Pour liquid ingredients over the flour mixture.
Stir to moisten.
Fold in raisins.
Line 14 cups with liners.
Fill with batter.
Bake at 350\u00b0 for 22 minutes or until brown and firm.
Contains 108 calories and 1.4 fat.
ahrenheit . Grease or spray your muffin pan if you are not
muffin cups with no-stick spray.
In large bowl, stir oat bran
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.
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.
In a mixing bowl, combine vegetable oil, brown sugar, flour, baking powder, baking soda and salt.
Add buttermilk, Egg Beaters, oat bran, oatmeal and wheat germ.
Stir lightly with spoon to moisten.
Stir in banana.
Fill paper lined muffin tins or spray tins with nonstick vegetable spray.
Fill 3/4 full.
Bake at 400\u00b0 for 20 minutes or until a toothpick inserted comes out dry. Remove muffins from tins and cool on wire rack.
These muffins freeze well.
Yields 18 muffins.
o 400.
Line 12 muffin cups with paper liners, or
50\u00b0.
Combine the oat bran, baking powder, baking soda and
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.
br>Spoon batter into.
muffin pans coated with cooking spray
Line a 12 cup muffin pan with paper muffin liners, and spray
br>Grease twelve 3-inch muffin cups or line with paper
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.
Mix oat bran and water, let stand at
Preheat oven to 400\u00b0.
Line muffin tins with paper liners. In large bowl, mix oat bran, flours, baking powder, baking soda, cinnamon and dried fruits.
In another bowl, mix brown sugar, buttermilk, honey, eggs and oil.
Make a well in dry ingredients. Pour liquid mixture into well and stir gently.
Do not overmix. Spoon into paper lined muffin tins.
Bake 20 to 25 minutes.
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.
Preheat oven to 425\u00b0.
Line muffin pan with paper cupcake liners.
In a large bowl combine oat bran, nuts, raisins, sugar, baking powder and spices.
Mix milk, egg whites, oil, applesauce and vanilla in a bowl.
Combine with oat bran.
Fill cupcake liners.
Bake 17 minutes.
Refrigerate if not used in 3 days as they contain no preservatives.