Apricot Oat Bran Muffins Recipes

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APRICOT OAT BRAN MUFFINS



Apricot Oat Bran Muffins image

Make and share this Apricot Oat Bran Muffins recipe from Food.com.

Provided by Young Structural

Categories     Quick Breads

Time 40m

Yield 30 muffins

Number Of Ingredients 12

1 cup boiling water
3/4 cup natural bran
2 1/2 cups all-purpose flour
1/3 cup wheat germ
2 1/2 teaspoons baking soda
1/2 teaspoon salt
1/2 cup margarine
1 1/2 cups sugar
2 eggs
2 cups buttermilk
2 cups oats
1 cup chopped apricot

Steps:

  • Preheat oven to 375°F.
  • Pour the boiling water over bran. Let stand.
  • Combine flour, wheat germ, soda and salt. Stir well to blend.
  • Cream margarine and sugar together thoroughly.
  • Add eggs and buttermilk. Mix well.
  • Add the creamed mixture to the flour mixture. Mix well.
  • Add oats, apricots and bran. Stir well to blend.
  • Fill well greased muffin cups 3/4 full.
  • Bake for 15 to 22 minutes, until an inserted toothpick comes out clean and tops are browned.

Nutrition Facts : Calories 166.7, Fat 4.5, SaturatedFat 0.9, Cholesterol 14.8, Sodium 205.3, Carbohydrate 28.1, Fiber 2.1, Sugar 11.6, Protein 4.4

APRICOT OAT BRAN MUFFINS - LOW FAT



Apricot Oat Bran Muffins - Low Fat image

Taken from an old recipe book, adapted for my needs and tastes. 195 calories per serving, 3 grams of fat and 2 mg of cholesterol.

Provided by ColoradoCookin

Categories     Quick Breads

Time 30m

Yield 6 Muffins, 6 serving(s)

Number Of Ingredients 8

2 cups oat bran
1/4 cup packed brown sugar
1 tablespoon baking powder
2 egg whites
1 cup buttermilk
1/3 cup molasses
1 large apple, peeled, cored and grated
3/4 cup finely chopped dried apricot

Steps:

  • Preheat ove to 400.
  • Spray 6 large 3" muffin cups with no-stick spray.
  • In large bowl, stir oat bran, brown sugar and baking powder. Make a well in the center.
  • In a small bowl, beat the egg whites until foamy. Stir in buttermilk and molasses.
  • Add buttermilk mixture to the oat-bran mixture and stir just until moistened. Fold in apples and apricots.
  • Spoon the batter into the prepared cups, filling each 3/4 full.
  • Bake for 18 to 20 minutes.
  • Cool in muffin cups for 5 minutes, then remove and cool on a wire rack.
  • NOTE:.
  • To make standar sized muffins spray 12 2 1/2" muffin cups with no-stick spray, spoon batter into cups. Bake for 15 to 17 minutes.

TOASTED OAT MUFFINS WITH APRICOTS, DATES, AND WALNUTS



Toasted Oat Muffins with Apricots, Dates, and Walnuts image

Toasting oats adds such great flavor to these muffins. I've tried them with chopped fresh apple and raisins too. Feel free to change up the fruits and nuts based on what you have on hand.

Provided by LauraF

Categories     Bread     Quick Bread Recipes     Muffin Recipes

Time 50m

Yield 12

Number Of Ingredients 16

1 cup rolled oats
1 cup all-purpose flour
⅓ cup packed brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
½ teaspoon salt
1 pinch ground allspice
⅓ cup toasted walnuts, chopped
⅓ cup chopped dried apricots
⅓ cup chopped dates
½ cup butter, melted and cooled
1 cup buttermilk
1 large egg
1 teaspoon vanilla extract

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Grease a muffin tin or line with paper liners.
  • Spread oats on a rimmed baking sheet and place in the preheating oven until toasted and fragrant, 5 to 8 minutes.
  • Mix toasted oats, flour, brown sugar, baking powder, baking soda, ginger, cinnamon, salt, and allspice in a large bowl. Add walnuts, apricots, and dates.
  • Whisk melted butter, buttermilk, egg, and vanilla extract together in a separate bowl. Pour over the flour mixture and mix briefly until batter is combined. Scoop batter into the prepared pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 20 minutes. Cool in the tin for 5 minutes. Transfer to wire racks to cool.

Nutrition Facts : Calories 215 calories, Carbohydrate 26.4 g, Cholesterol 36.7 mg, Fat 11 g, Fiber 2 g, Protein 4 g, SaturatedFat 5.4 g, Sodium 327.2 mg, Sugar 12.2 g

LOW FAT OAT BRAN APRICOT MUFFINS



Low Fat Oat Bran Apricot Muffins image

Make and share this Low Fat Oat Bran Apricot Muffins recipe from Food.com.

Provided by L DJ3309

Categories     Quick Breads

Time 22m

Yield 12 muffins

Number Of Ingredients 11

2 1/4 cups oat bran
1/4 cup firmly packed brown sugar
2 teaspoons cinnamon
1 tablespoon baking powder
1/4 cup egg substitute
1/2 cup fruit juice (orange,apple,prune)
3/4 cup skim milk
2 tablespoons oil
1 medium ripe banana, mashed
1 small apple, grated
1/4 cup chopped dried apricot

Steps:

  • Preheat oven 425 degrees F.
  • Spray muffin tins with pan-spray.
  • (these tend to stick to paper cup cake liners).
  • Mix first 4 ingredients; set aside.
  • Mix egg substitute, juice, milk and oil; add fruit and mix into dry ingredients till just moistened.
  • Pour into prepared muffin tins.
  • Bake 15-17 minutes.

DELICIOUS OAT BRAN MUFFINS



Delicious Oat Bran Muffins image

Make and share this Delicious Oat Bran Muffins recipe from Food.com.

Provided by Manuela

Categories     Quick Breads

Time 35m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 11

1 3/4 cups oat bran (generic oat bran is usually too coarse, use a fine one)
1 cup flour
1 tablespoon baking powder
1/2 cup brown sugar
1/4 cup honey
1 teaspoon cinnamon
1/2 cup dried apricot (or raisins, or nuts, or whatever)
1 egg, beaten (or 2 egg whites)
2 tablespoons oil
1 1/4 cups skim milk
1 teaspoon vanilla

Steps:

  • Preheat oven to 425 degrees.
  • In a large bowl combine oat bran, flour, chopped apricots, baking powder, brown sugar (save 2 tbs), and cinnamon.
  • Separately beat the egg with 2tbs of sugar until fluffy and light.
  • Warm up milk (just until lukewarm) and dissolve honey in it.
  • Mix milk, egg, oil and vanilla.
  • Blend together with dry ingredients, adding a bit more skim milk if the mixture seems too thick.
  • Line a muffin pan with paper baking cups.
  • Bake 18 to 20 minutes.
  • NOTE: It's almost foolproof, but you can test for doneness with a toothpick if you like: they should be moist but not wet.
  • To retain moisture, store in a plastic bag.
  • They're best served warm; reheating with the microwave works just fine.

Nutrition Facts : Calories 179.5, Fat 3.8, SaturatedFat 0.7, Cholesterol 18.1, Sodium 117, Carbohydrate 37.1, Fiber 2.9, Sugar 17.8, Protein 5.2

APRICOT-OATMEAL MUFFINS



Apricot-Oatmeal Muffins image

Sweet bits of dried apricots balance the hearty texture of oats in mouth-watering muffins.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 40m

Yield 6

Number Of Ingredients 11

3/4 cup Gold Medal™ all-purpose flour
1/2 cup quick-cooking or old-fashioned oats
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup packed brown sugar
1/3 cup milk
3 tablespoons vegetable oil
1/2 teaspoon vanilla
1 egg
1/3 cup finely chopped dried apricots
1 tablespoon quick-cooking or old-fashioned oats, if desired

Steps:

  • Heat oven to 400°F. Grease bottoms only of 6 regular-size muffin cups with shortening or cooking spray, or line with paper baking cups.
  • In medium bowl, mix flour, 1/2 cup oats, the baking powder and salt. In small bowl, mix brown sugar, milk, oil, vanilla and egg with fork or wire whisk until blended. Stir milk mixture into flour mixture just until flour is moistened. Fold in apricots. Divide evenly among muffin cups. Sprinkle each with about 1/2 teaspoon oats.
  • Bake 23 to 25 minutes or until toothpick inserted in center comes out clean. Remove from pan to cooling rack. Serve warm or cool.

Nutrition Facts : Calories 250, Carbohydrate 40 g, Cholesterol 35 mg, Fat 1 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 1 1/2 g, ServingSize 1 Muffin, Sodium 200 mg, Sugar 22 g, TransFat 0 g

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