APRICOT BRAN MUFFINS FAT FREE
recipe using non fat buttermilk. This recipe is from Sandra Woodruff Rd. Fat Frees Baking Cookbook, and posted for another interested Zaar chef. Have not tried it myself.
Provided by andypandy
Categories Quick Breads
Time 46m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Combine the bran and non fat buttermilk and let sit for 25 minutes.
- Combine the flour, soda, brown sugar together.
- Add the bran to the egg whites, stir well.
- Add the wet ingredients into the dry ingredients just until all are moistened.
- Fold in the apricots.
- Spray your muffin tins with a cooking spray, and fill 3/4 with batter.
- Bake 350 degrees for 16- 18 minutes, or just until a tester comes away clean.
- Remove from oven and let sit on a rack for six minutes.
- Then remove muffins from tins to a wire rack.
APRICOT OAT BRAN MUFFINS
Make and share this Apricot Oat Bran Muffins recipe from Food.com.
Provided by Young Structural
Categories Quick Breads
Time 40m
Yield 30 muffins
Number Of Ingredients 12
Steps:
- Preheat oven to 375°F.
- Pour the boiling water over bran. Let stand.
- Combine flour, wheat germ, soda and salt. Stir well to blend.
- Cream margarine and sugar together thoroughly.
- Add eggs and buttermilk. Mix well.
- Add the creamed mixture to the flour mixture. Mix well.
- Add oats, apricots and bran. Stir well to blend.
- Fill well greased muffin cups 3/4 full.
- Bake for 15 to 22 minutes, until an inserted toothpick comes out clean and tops are browned.
Nutrition Facts : Calories 166.7, Fat 4.5, SaturatedFat 0.9, Cholesterol 14.8, Sodium 205.3, Carbohydrate 28.1, Fiber 2.1, Sugar 11.6, Protein 4.4
LOW FAT OAT BRAN APRICOT MUFFINS
Make and share this Low Fat Oat Bran Apricot Muffins recipe from Food.com.
Provided by L DJ3309
Categories Quick Breads
Time 22m
Yield 12 muffins
Number Of Ingredients 11
Steps:
- Preheat oven 425 degrees F.
- Spray muffin tins with pan-spray.
- (these tend to stick to paper cup cake liners).
- Mix first 4 ingredients; set aside.
- Mix egg substitute, juice, milk and oil; add fruit and mix into dry ingredients till just moistened.
- Pour into prepared muffin tins.
- Bake 15-17 minutes.
APRICOT OAT BRAN MUFFINS - LOW FAT
Taken from an old recipe book, adapted for my needs and tastes. 195 calories per serving, 3 grams of fat and 2 mg of cholesterol.
Provided by ColoradoCookin
Categories Quick Breads
Time 30m
Yield 6 Muffins, 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat ove to 400.
- Spray 6 large 3" muffin cups with no-stick spray.
- In large bowl, stir oat bran, brown sugar and baking powder. Make a well in the center.
- In a small bowl, beat the egg whites until foamy. Stir in buttermilk and molasses.
- Add buttermilk mixture to the oat-bran mixture and stir just until moistened. Fold in apples and apricots.
- Spoon the batter into the prepared cups, filling each 3/4 full.
- Bake for 18 to 20 minutes.
- Cool in muffin cups for 5 minutes, then remove and cool on a wire rack.
- NOTE:.
- To make standar sized muffins spray 12 2 1/2" muffin cups with no-stick spray, spoon batter into cups. Bake for 15 to 17 minutes.
KITTENCAL'S FAT-FREE BRAN MUFFINS
You won't even be able to tell these are fat free! ---1 cup fresh blueberries or 3/4 cup light raisins may mixed in with the flour mixture and you may reduce the flour 2 tablespoons and add in 2 tablespoons flax --- with the addition of blueberries you will yield 12 muffins
Provided by Kittencalrecipezazz
Categories Quick Breads
Time 37m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F.
- Set oven rack to second-lowest position.
- Generously coat 10 regular-size muffin tins with cooking spray or line with paper liners.
- In a small bowl mix the wheat bran with milk and yogurt; allow to stand for 12-15 minutes, stirring a few times.
- In a large bowl whisk the applesauce with egg, brown sugar and vanilla; mix in the bran mixture until thoroughly combined.
- In a small bowl combine the flour with baking soda, baking powder, salt and cinnamon (then if using mix in the blueberries) add the bran mixture to the dry mixture; using a small spatula fold gently just until combined (fold gently).
- Scoop into muffin tins filling almost full.
- Bake for 20-22 minutes or until muffins test done (these won't take long to bake so watch closely).
Nutrition Facts : Calories 148.3, Fat 1.2, SaturatedFat 0.3, Cholesterol 19.1, Sodium 305.7, Carbohydrate 33.8, Fiber 5.2, Sugar 19, Protein 4.8
LOW FAT APRICOT MUFFINS
These are low in calories, low in fat but NOT low in taste. You could use 1/2 cup chopped dried apricots instead of pecans or 1/4 cup of each. I eat mine warm and sprayed with Fat Free Parkay Butter Spray.
Provided by BFit4U
Categories Quick Breads
Time 45m
Yield 12-18 Muffins
Number Of Ingredients 10
Steps:
- Beat butter and Splenda Brown Sugar until light, somewhat fluffy and mixed together in mixer using the whisk/wire beater.
- Add Apricot Preserves, milk and egg beaters to mixer. Beat until well mixed.
- In another large bowl sift all dry ingredients except the pecans.
- Remove mixing bowl from mixer base and add the dry ingredients and pecans to the wet ingredients.
- Mix together with wooden spoon until the batter comes together and is moistened.
- Spray muffin pans with baking spray w/ flour (Crisco makes a good one.).
- Fill each cup 2/3 full.
- Bake at 350°F for 25-30 minutes or until lightly browned.
- Makes about 18 muffins or 12 massive ones!
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