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These yummy muffins are wheat-free and low-fat, but high in both flavor and fiber! I got the recipe from the back of an Old Wessex Oat Bran container and made them for breakfast this morning: I thought they tasted really good, and my brothers liked them too (which is the more important test). Since they are made with 100% oat bran rather than with flour, they're a bit crumbly, so be warned. Let them sit several minutes in the pan to "firm up" a little before handling them. Next time, I think I'm going to use 2 eggs and use some flour in place of some of the oat bran, to see if I can reduce the crumbliness. But they're really nice the way they are, too!
Units: US | Metric
Serving Size: 1 (743 g)
Servings Per Recipe: 1