Fruitful Bran Muffins
photo by Pamela
- Ready In:
- 45mins
- Ingredients:
- 15
- Serves:
-
12
ingredients
-
Muffins
- 1 3⁄4 cups skim milk
- 2 teaspoons lemon juice
- 1⁄4 cup non-hydrogenated margarine
- 1 egg, lightly beaten
- 1 orange, rind of
- 1 3⁄4 cups whole wheat flour
- 1 1⁄3 cups all-bran cereal or 1 1/3 cups bran flakes, slightly broken up with your hands
- 1⁄3 cup brown sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 1⁄2 teaspoons cinnamon
- 2⁄3 cup apple, finely chopped
- 3⁄4 cup carrot, grated
- 1⁄2 cup dried apricot, chopped
-
Garnish (Topping)
- 1⁄2 - 2⁄3 cup apples, coarsely chopped or 1/2-2/3 cup white chocolate chips
directions
- Chop up apricots. Place in about 2/3 cup boiled water and let sit for about 20 minutes till plump and softened; drain all water out and set plumped apricots aside.
- In a large bowl, combine milk, lemon juice, egg, and orange rind.
- In a medium bowl combine flour, All-Bran cereal, brown sugar, baking soda, baking powder and cinnamon.
- Add flour mixture to the wet ingredients and stir until almost mixed; fold in grated carrots, chopped apple and apricots just till mixed.
- Spray muffin tin with cooking spray; fill muffin tins until almost full and sprinkle chopped apples or white chocolate chips on top of each muffin.
- Bake at 375°F for 15 to 20 minutes or until toothpick inserted into the centre of the muffin comes out clean; let stand in pan for a couple of minutes before cooling muffins on a wire rack.
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Reviews
-
these were good, fluffy and not very sweet! i subbed some wheat germ for some of the flour and used walnuts instead of apples. the apricots were delicious and the muffins had a nice brany feel to them. i also used lemon rind instead of orange and added some vanilla. thanks for a a fun recipe to try.
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A great muffin recipe. I love the taste of apples, apricots and carrots together with the cereals. To add the cereals to the dry ingredients is great, because it adds a crunchy texture to the muffins. I like the fruity flavours of these muffins in combination with all bran cereals and whole wheat flour. The texture was great: very fluffy and not too moist. One could omit the toppings, but they give the muffins a finishing touch. The amount of cinnamon is right on here. I first thought it might be too much, but the flavour was well balanced. The wonderful taste and texture of these muffins make this recipe worthwhile 5 stars or more. Thanks for sharing this great recipe.
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Tweaks
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these were good, fluffy and not very sweet! i subbed some wheat germ for some of the flour and used walnuts instead of apples. the apricots were delicious and the muffins had a nice brany feel to them. i also used lemon rind instead of orange and added some vanilla. thanks for a a fun recipe to try.
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I prepared this dish for RSC and found it to be my ideal muffin -- tender, moist, full of flavor and bits of good things that made this a treat. Loved the way the carrots and apples not only added a fruity sweetness but kept this moist despite being low fat. I made two substitutions, one of which is typical for me. First, I used Splenda brown sugar in lieu of the regular stuff. Also, I was out of lemons so I juiced the orange that was zested for this dish instead. Could not tell the difference in the taste. My only comment of any consequence was there was a lot of batter so my yield was 12 regular sized muffins plus 9 mini muffins. Just more to enjoy. Thanks!
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I wanted to try these muffins because they use whole wheat flour. They were very good and I would give them 5* if it were not a contest recipe. I felt I had to give just 4 stars because there is an ingredient listed that is not in the instructions, the 1/4 cup of margarine. I added it in with the wet ingredients. I used the all bran cereal, which worked very well, although I was surprized to use it as a dry ingredient, I usually soak it in some liquid and use it as a wet ingredient. In any case it worked just fine dry. Instead of the white chocolate chips for topping I used the chopped apple, turned out great. The touch of orange zest added a nice touch, but was surprized to not use the orange juice instead of the lemon juice. There certainly was lots of fruit/veggie in them, the apples, carrots and apricots went well together. All in all we enjoyed the muffins and I would probably make them again. Good luck in the contest.
RECIPE SUBMITTED BY
Hi!
Thanks for visiting my page! I just graduated with a Bachelor of Science in Human Nutritional Sciences in May 2008 after 5 years of hard work. My hard work paid off as I was accepted to a post graduate dietetic internship which I am currently completing and will be done in June. The internship allows me achieve professional designation as a registered dietitian. This is a very exciting but also a very busy time for me so I have not been contributing to zaar nearly as much as i'd like to.
I have always loved baking and cooking and looking for healthier recipes or ways to make recipes healthier to fit into my lifestyle. I am pesco-vegetarian as I do not want animals to suffer for my consumption.
I also love to be active in individual sports and train year round for triathlon. I am both an active racer and volunteer. The distance I prefer most is the Sprint distance - 750m swim, 20km bike, 5km run. This upcoming race season marks my 16th year of participating in triathlon. I love it just as much, if not more, than I did 16 years ago!! I also have a newfound love for Iyengar yoga.
I have a profound love for animals and the pretty little kitty you see as my icon is my 16 1/2 year old cat Snuggles. Sadly, Snug passed away in March 2006, and is dearly, dearly missed.
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