Oat Bran and Dried Fruit Muffins
- Total Time
This recipe uses dried fruit to add sweetness and a chewy texture to these moist, golden-brown muffins.
dried mixed fruit1 ¼ cup(s), coarsely chopped
uncooked old fashioned oats1 cup(s)
uncooked oat bran¾ cup(s)
all-purpose flour½ cup(s)
all-purpose flour1 Tbsp
packed light brown sugar3 Tbsp
baking powder5 tsp
ground cinnamon1 tsp
fat free skim milk1 cup(s)
unsweetened orange juice¼ cup(s), fresh
egg white(s)2 large
vegetable oil2 Tbsp
banana(s)¾ large, or 1 medium, mashed
orange zest2 tsp
- Preheat the oven to 400°F. Spray a 12-cup muffin pan with nonstick spray or line with foil or paper liners.
- Combine the dried fruit, rolled oats, oat bran, flour, banana, brown sugar, baking powder, and cinnamon in a food processor. Pulse until the mixture is just blended, then transfer to a bowl.
- Combine the milk, orange juice, egg whites, oil, and orange zest in another bowl. Add the milk mixture to the dried fruit mixture; stir just until blended.
- Spoon the batter into cups, filling each about two-thirds full. Bake until surface of the muffins are golden brown and spring back when lightly pressed, or until a toothpick inserted in a muffin comes out clean, about 15 minutes. Remove from the pan and cool on a rack 10 minutes before serving. Store in an airtight container at room temperature for up to 3 days.