Delicious Oat Bran Muffins

"Oat bran is a dominant ingredient and they taste very good!"
 
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photo by Marg (CaymanDesigns) photo by Marg (CaymanDesigns)
photo by Marg (CaymanDesigns)
photo by Marg (CaymanDesigns) photo by Marg (CaymanDesigns)
photo by fawn512 photo by fawn512
Ready In:
35mins
Ingredients:
11
Yields:
12 muffins
Serves:
12
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ingredients

  • 1 34 cups oat bran (generic oat bran is usually too coarse, use a fine one)
  • 1 cup flour
  • 1 tablespoon baking powder
  • 12 cup brown sugar
  • 14 cup honey
  • 1 teaspoon cinnamon
  • 12 cup dried apricot (or raisins, or nuts, or whatever)
  • 1 egg, beaten (or 2 egg whites)
  • 2 tablespoons oil
  • 1 14 cups skim milk
  • 1 teaspoon vanilla
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directions

  • 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.

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Reviews

  1. Made these with apricots.Wonderful taste.Some were charred on bottom.Didn't use the muffin papers they called for, but greased the tins instesd. Baked for 20 min. Could this be the reason they were a little overdone? I am a new baker and this was my second try...Art
     
  2. I thought the batter was a little thin so I added more oats and substituted the oil for applesauce and doubled the cinnamon. I also brought the temp down to 400 and baked for 15. They did not overcook at all and were incredibly moist- It was a great breakfast surprise for my family. Thanks!!!! :)
     
  3. These were ok. Now very flavourful.
     
  4. After reading the other reviews, I decided to try this using no papers and taking the temp down a notch to 400 for 15 minutes. I couldn't find my honey, so I used sugar free maple syrup in its place. I'm sure this gave them an entirely different taste, but they were spectacular. Thanks so much!
     
  5. I thought these were so good! I used whole wheat flour, Splenda brown sugar, raisins & used more cinnamon. Also used applesauce for the oil. As a last minute idea I sprinkled some unsweetened coconut on the tops! Smelled so good! Baking time worked for me-around 18 min; thanks for sharing!
     
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Tweaks

  1. I thought the batter was a little thin so I added more oats and substituted the oil for applesauce and doubled the cinnamon. I also brought the temp down to 400 and baked for 15. They did not overcook at all and were incredibly moist- It was a great breakfast surprise for my family. Thanks!!!! :)
     
  2. I was not impressed with these muffins at all. I ran out of muffin papers and those I baked in the greased pan were very dark at 18 minutes. The ones in the muffin papers were over baked also, but not quite as bad as the others. I really think the temperature needs to be reduced on this recipe. As for flavor, I don't feel they have any except for "sweet" (I used pecans instead of the apricots). If I ever made these again I would definitely cut back on the sugar and/or honey. To sum it up, I found the muffins to be dry, tasteless, excessively sweet and overcooked. Just not a winner for me.
     

RECIPE SUBMITTED BY

I'm an environmental engineering and i love cooking, expecially desserts. I hope you'll enjoy my recipes althaugh sometimes Italian taste is somhow different from American classic recipes.
 
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