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Oat Bran Muffins

Becky Luigart-Stayner; Fonda Shaia

Yield 28 muffins (serving size: 1 muffin)
Oat Bran Muffin recipes make a hearty and flavorful addition to breakfast and brunch menus. This muffin recipe makes 28, so you'll have plenty leftover for portable weekday breakfasts.

Ingredients

  • 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

Nutrition Information

  • calories 114
  • caloriesfromfat 22 %
  • fat 2.8 g
  • satfat 0.3 g
  • monofat 1.3 g
  • polyfat 0.8 g
  • protein 3.5 g
  • carbohydrate 22.6 g
  • fiber 3 g
  • cholesterol 0.0 mg
  • iron 1.1 mg
  • sodium 188 mg
  • calcium 61 mg

How to Make It

  1. Preheat oven to 375°.

  2. 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.

  3. 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.

  4. 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.