Rating: 4.5 stars
17 Ratings
  • 5 star values: 12
  • 4 star values: 1
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe by Cooking Light November 2002

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Credit: Becky Luigart-Stayner; Fonda Shaia

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Yield:
28 muffins (serving size: 1 muffin)
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Ingredients

Ingredient Checklist

Directions

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  • Preheat oven to 375°.

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  • 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.

  • 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.

  • 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.

Nutrition Facts

114 calories; calories from fat 22%; fat 2.8g; saturated fat 0.3g; mono fat 1.3g; poly fat 0.8g; protein 3.5g; carbohydrates 22.6g; fiber 3g; iron 1.1mg; sodium 188mg; calcium 61mg.
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