Janet's Oat Bran Muffins
Janet's Oat Bran Muffins recipe
Yield
12 servingsPrep
15 minCook
15 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
oat bran cereal
|
* |
| ¼ | cup |
brown sugar
firmly packed |
*
|
| 2 | teaspoons |
baking powder
|
|
| ½ | teaspoon |
salt
optional |
|
| 1 | cup |
milk
skim |
|
| 2 | large |
egg whites
slightly beaten |
|
| ¼ | cup |
honey
or molasses |
|
| 2 | tablespoons |
vegetable oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
oat bran cereal
|
* |
| 59 | ml |
brown sugar
firmly packed |
*
|
| 1E+1 | ml |
baking powder
|
|
| 2.5 | ml |
salt
optional |
|
| 237 | ml |
milk
skim |
|
| 2 | each |
egg whites
slightly beaten |
|
| 59 | ml |
honey
or molasses |
|
| 3E+1 | ml |
vegetable oil
|
|
Directions
Heat oven to 425℉ (220℃).
Line 12 medium muffin cups with paper baking cups or spray bottoms only with vegetable oil cooking spray.
Combine dry ingredients. Add milk, egg whites, honey and oil; mix just until dry ingredients are moistened.
Fill prepared muffin cups almost full; bake 15 to 17 minutes or until golden brown.
1 dozen VARIATIONS: Add to batter any one of the following:
Raisin Nut Muffins: 1/4 cup raisins and ¼ cup chopped nuts
Banana Nut Muffins: ½ cup mashed banana (about 1 medium) and ¼ cup chopped nuts
Blueberry Muffins: ½ cup fresh or frozen blueberries
