Sunny's Autumn Oat Bran Muffins: (I call them autumn muffins 'cause they've got sort of a flavor akin to a soft apple cider. The original recipe was a plain oat bran muffin from Better Homes and Gardens cookbook. I changed it to suit my needs and I think it tastes way better!)
Oven: 400F
Bake: 16-18 mins
Servings: 12 muffins
- 12 Parchment Baking Cups (Non-stick spray can be used if you don't have the cups).
- 1 1/2 cups oat bran
- 1 cup all purpose unbleached flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1 teaspoon cinnamon
- 1 egg
- 1/2 teaspoon orange extract
- 3/4 cups apple sauce (I prefer an organic applesauce that isn't very smooth. It adds some nice texture and a better flavor.).
- 1/2 cup fat free milk
- 1/4 cup honey (I recommend a blackberry honey if you can find one. Otherwise, orange-blossom is excellent or clover will do just fine. Also, molasses makes a wonderful version of this muffin. It gives it a deeper, richer flavor.)
- 2 tablespoons cooking oil (vegetable oil or canola/vege blend)
- 1/2 cup raisins
1. Preheat oven and place parchment cups into muffin pan.
2. Mix your dry ingredients (except raisins) into a bowl, form a well at the center of the mix, and set aside.
3. Beat the egg and then add your other wet ingredients (except raisins). Pour into the dry mixture and stir ingredients until the flour is just moistened. It should be a little lumpy. Gently fold raisins into the batter.
4. Spoon into the baking cups and bake for 16 - 18 minutes or until light golden brown on top. Check the center with a toothpick to be sure the muffins are done.
Per Muffin: - 148 calories
- 4 grams fat (1g saturated fat)
- 18 mg cholesterol
- 176 mg sodium
- 30g carbohydrates
- 2g fiber
- 4g protein
