Apricot Oat Bran Muffins Low Fat Recipes

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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

LOW FAT APRICOT MUFFINS



Low Fat Apricot Muffins image

These are low in calories, low in fat but NOT low in taste. You could use 1/2 cup chopped dried apricots instead of pecans or 1/4 cup of each. I eat mine warm and sprayed with Fat Free Parkay Butter Spray.

Provided by BFit4U

Categories     Quick Breads

Time 45m

Yield 12-18 Muffins

Number Of Ingredients 10

12 ounces apricot preserves
1/2 cup light butter
1/2 cup nonfat milk
1/2 cup Egg Beaters egg substitute
1/4 cup Splenda brown sugar blend
2 2/3 cups flour
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1/2 cup chopped pecans

Steps:

  • Beat butter and Splenda Brown Sugar until light, somewhat fluffy and mixed together in mixer using the whisk/wire beater.
  • Add Apricot Preserves, milk and egg beaters to mixer. Beat until well mixed.
  • In another large bowl sift all dry ingredients except the pecans.
  • Remove mixing bowl from mixer base and add the dry ingredients and pecans to the wet ingredients.
  • Mix together with wooden spoon until the batter comes together and is moistened.
  • Spray muffin pans with baking spray w/ flour (Crisco makes a good one.).
  • Fill each cup 2/3 full.
  • Bake at 350°F for 25-30 minutes or until lightly browned.
  • Makes about 18 muffins or 12 massive ones!

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

SUPER YUMMY LOW FAT BRAN MUFFINS



Super Yummy Low Fat Bran Muffins image

These are delicious little gems, even my boyfriend who detests low fat foods loves them! I'm extremely health conscious so these are perfect with almost no fat, and are super healthy because of the bran. They turn out super moist and delicious and reheat well in the microwave. You can substitute whole wheat flour for white if you wish and they will still be delicious. Adding raisins make them tasty too. Got this one off of the Kraft website.

Provided by HiGh_FaShUn_DiEsELi

Categories     Breakfast

Time 18m

Yield 12 Muffins

Number Of Ingredients 8

1 cup white flour or 1 cup whole wheat flour
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
2 cups all-bran cereal (all bran is my preference)
1 1/4 cups skim milk
1/3 cup brown sugar
1 egg
1/2 cup applesauce

Steps:

  • Preheat oven to 400 degrees f.
  • In a large bowl mix together flour, baking soda and cinnamon. Set aside.
  • In another bowl mix together bran cereal, brown sugar and milk and let sit for 5 minute After you've let the cereal milk sugar mixture set
  • add the applesauce and the egg, mix throughly.
  • Mix the wet ingredients into dry, batter will be lumpy.
  • Spoon into butter sprayed muffin pan.
  • bake for 8 to 12 minute.

FANTASTIC APRICOT MUFFINS



Fantastic Apricot Muffins image

These muffins ar so fruity and moist. Wonderful for breakfast with tea or coffee, for brunch with an omelet, or so good as an afternoon snack.

Provided by Debster

Categories     Quick Breads

Time 18m

Yield 12 muffins

Number Of Ingredients 10

1 cup chopped dried apricot
1 cup boiling water
1 cup sugar
1/2 cup butter or 1/2 cup margarine, softened
sour cream (1 cup)
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon grated orange rind
1/2 cup chopped nuts

Steps:

  • Soak apricots in boiling water for 5 minutes.
  • In a large mixing bowl, cream sugar and butter until fluffy.
  • Add sour cream; mix well.
  • Combine dry ingredients; stir into creamed mixture just until moistened.
  • Drain apricots, discarding liquid.
  • Fold apricots, orange peel and nuts into batter.
  • Fill greased or paper-lined muffin tins 3/4 full.
  • Bake at 400 degrees for 18-20 minutes or until muffins test done.
  • Cool 10 minutes before removing to a wire rack.

Nutrition Facts : Calories 268.6, Fat 10.9, SaturatedFat 5.3, Cholesterol 20.3, Sodium 296.4, Carbohydrate 40.9, Fiber 1.9, Sugar 22.8, Protein 3.6

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.

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