Apricot Cottage Cheese Bran Bread

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READY IN: 45mins
SERVES: 6-8
YIELD: 12 muffins
UNITS: US

INGREDIENTS

Nutrition
  • Wet Ingredients
  • 2
    cups cottage cheese, blended
  • 13
    cup vegetable oil
  • 1
    cup dried apricot, diced
  • Dry Ingredients
  • 2
    cups all-bran cereal or 2 cups Special K cereal
  • 2
    cups flour
  • 34
  • 1 12
    teaspoons baking soda
  • 12
    teaspoon salt
  • Last Ingredient
  • 1
    teaspoon vanilla
  • Pam cooking spray
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DIRECTIONS

  • In medium bowl mix the wet ingredients together. Set aside.
  • In large mixing bowl mix the dry ingredients together.
  • Add the wet ingredients into the dry. Fold in gently.
  • Add the vanilla and fold in gently.
  • Preheat oven 375°F.
  • Spray Pam in glass baking pan or bread pan.
  • Gently pour and spread into pan.
  • You can spray Pam in muffin pans and fill 1/2 to 3/4 full.
  • Bake 30 to 35 minutes or until top springs back when pressed with a finger tip ans sides start pull away from pan.
  • Muffins have shorter baking time, when top start to turn brown and the tops springs back when pressed with a finger tip. Do not overbake muffin, they will be chewy.
  • Note: I prefer to use Special K Cereal, your choice. I have never used the Special K Cereal with the Strawberries in it but I think you could use it along with the apricots.
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