Oat bran and dried fruit muffins
Dried mixed fruit
1¼ cup(s), coarsely chopped
Uncooked old fashioned rolled oats
Uncooked oat bran
Packed light brown sugar
Fat free skim milk
Unsweetened orange juice
¼ cup(s), fresh
¾ large, or 1 medium, mashed
- 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.