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.
enter of mixture.
Combine pumpkin and next three ingredients; stir
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
Combine first 6 ingredients in a large bowl; stir well.
Make a well in the center of mixture.
Combine pumpkin, milk, egg whites and oil.
Stir just enough until the dry ingredients are moistened.
Spray muffin cups with vegetable cooking spray.
Fill muffin cups 2/3 full.
Bake at 425\u00b0 for 20 minutes.
o 400.
Line 12 muffin cups with paper liners, or
Combine the first 6 ingredients in a large bowl; stir well. Make a well in center of mixture.
Combine pumpkin and the next 3 ingredients; stir well.
Add to dry ingredients, stirring just until moistened.
Spoon into muffin tins coated with cooking spray, filling 3/4 full.
Bake at 425\u00b0 for 20 minutes.
Remove from pans immediately.
Serve warm or at room temperature. Yields 1 dozen.
Each muffin contains about 138 calories.
In a bowl, mix bran, flour, wheat flour, sugar, baking powder, baking soda, cinnamon and ginger.
In another bowl, beat egg whites to blend with milk, oil and pumpkin.
Add to dry ingredients; stir just until moistened.
Spoon batter equally into 1 dozen paper lined 2 1/2-inch muffin cups.
Bake at 375\u00b0 for 30 to 35 minutes, or until tops are well browned.
br>Spoon batter into.
muffin pans coated with cooking spray
Combine first 6 ingredients in a large bowl; stir well.
Make a well in center of mixture.
Combine pumpkin and next 3 ingredients; stir well.
Add to dry ingredients, stirring just until moistened.
Spoon into muffin pans, coated with cooking spray, filling three-fourths full.
Bake at 425\u00b0 for 20 minutes. Remove from pans immediately; serve warm or at room temperature. Yield:
1 dozen (about 138 calories each).
Protein 4.3.
Fat 3.6. Carb. 22.5.
Choles. 0.
Iron 1.6.
Sodium 117.
Calcium 70.
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
Preheat oven to 375\u00b0.
Put everything into bowl and stir by hand until well mixed.
Place batter into about 18 muffin cups. Let set about 5 minutes, then place in oven and bake 15 to 18 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.
Preheat oven to 350\u00b0.
Spray a 13 x 9-inch baking pan with nonstick cooking spray.
In a medium bowl, beat oil, sugar and pumpkin combined.
Sift flour, baking powder, salt, baking soda, cinnamon and allspice into another bowl.
Stir in oat bran and oats.
Stir dry ingredients and raisins into pumpkin mixture until combined.
Spread in prepared pan.
Bake for 20 to 25 minutes at 350\u00b0.
Cool in pan; cut into bars.
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.