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    You are in: Home / Recipes / Old Wessex Oat Bran Muffins Recipe
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    Old Wessex Oat Bran Muffins

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    20 mins

    15 mins

    A Messy Cook's Note:

    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!

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    Units: US | Metric


    1. 1
      Combine dry ingredients and mix well.
    2. 2
      Whisk remaining (wet) ingredients together.
    3. 3
      Add wet to dry ingredients and stir until moistened.
    4. 4
      Divide batter between 12 sprayed muffin cups and bake at 425 degrees for 10-15 minutes, or until golden brown and test done.

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    Ratings & Reviews:

    • on October 08, 2010


      Great recipe. I use fresh berries and nuts, 4 envelopes of truvia instead of honey and syrup, and 4 oz applesauce cup in lieu of the oil. They freeze well and I eat two mid morning for a grain substitute when I am on the run or traveling and can't have my oatmeal.

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    • on April 24, 2010


      Truly delicious bran muffins. They do firm up a bit if you let them cool in the pan, though they are delicious hot. I made a half batch with no raisins and all grade B maple syrup, and got five gorgeous muffin tops. So easy and quick to stir together, I believe I'll begin making these regularly. A very nice change from the usual oat bran hot cereal. I might even sneak in a tiny bit of maple extract next time to boost the flavor, or add a few dried blueberries. Really good, healthy recipe. Thanks, Messy.

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    • on January 27, 2010


      I really like the taste and texture of these. Delicious for a gluten-free muffin. They were a bit crumbly, but I was forewarned and used the paper liners in the muffin pan. Due to dietary restrictions, I substituted Agave Nectar for the honey and maple syrup, and used rice milk. And because I like them better, I used dried cranberries instead of raisins. Definitely a keeper!

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    Read All Reviews (4)


    Nutritional Facts for Old Wessex Oat Bran Muffins

    Serving Size: 1 (743 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 141.3
    Calories from Fat 41
    Total Fat 4.6 g
    Saturated Fat 1.0 g
    Cholesterol 19.7 mg
    Sodium 173.0 mg
    Total Carbohydrate 29.0 g
    Dietary Fiber 3.2 g
    Sugars 13.6 g
    Protein 4.6 g

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