Ingredients
-
2
-
1/4
-
1/2
-
1
-
1/8
-
1
-
1/2
-
1/4
-
2
-
1
-
1/3
-
1/2
-
2
-
-
Directions
Oat Bran Fruit Muffins, I recently tried PaulaGs Pumpkin Fruit and Nut Muffins (#116356) and loved the wonderful moistness given to these by the apricots and raisins So much so, I went looking through my cookbooks for recipes that might capture that same delightful quality The original comes from The 250 Best Muffin Recipes but Ive already started tweaking it a bit here This has been updated since Roosie’s review , I am curious to know how these turn out without flour I threw in some flaxseed, pecans, and chai seeds along with raisins, but used yoke in egg too Otherwise went straight off the recipe Ok, just out of the oven -They turned out great! thanks for sharing , These muffins turned out really good They have a dense and filling texture and just the right amount of sweetness Thanks for posting!
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Steps
|
1
Done
|
Preheat Oven to 350 Degrees (180c). |
|
2
Done
|
in One Bowl Combine All of the Dry Ingredients Oat Bran, Oatmeal, Fruit, Cinnamon, Nutmeg, Baking Powder, Baking Soda and Salt. |
|
3
Done
|
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. |
|
4
Done
|
Spoon Batter Into Lightly Sprayed Muffin Tin. (use Paper Liners If You Prefer.) Bake 33 to 38 Minutes, Toothpick Should Be Clean. |
