This recipe uses dried fruit to add sweetness and a chewy texture to these moist, golden-brown muffins.

Servings: 12
Preparation Time: 25 min
Cooking Time: 15 min

Ingredients:

• 1 1/4 cup dried mixed fruit, coarsely chopped
• 1 cup uncooked old fashioned oats
• 3/4 cup uncooked oat bran
• 1/2 cup all-purpose flour
• 1 Tbsp all-purpose flour
• 3 Tbsp packed light brown sugar
• 5 tsp baking powder
• 1 tsp ground cinnamon
• 1 cup fat-free skim milk
• 1/4 cup orange juice, fresh
• 2 large egg white(s)
• 2 Tbsp vegetable oil
• 3/4 large banana(s), or 1 medium, mashed
• 2 tsp orange zest

Directions:

Preheat the oven to 400°F. Spray a 12-cup muffin pan with nonstick spray or line with foil or paper liners.

Combine the dried fruit, rolled oats, oat bran, flour, banana, brown sugar, baking powder, and cinnamon in a food processor. Pulse until the mixture is just blended, then transfer to a bowl. Combine the milk, orange juice, egg whites, oil, and orange zest in another bowl. Add the milk mixture to the dried fruit mixture; stir just until blended. Spoon the batter into cups, filling each about two-thirds full. Bake until surface of the muffins are golden brown and spring back when lightly pressed, or until a toothpick inserted in a muffin comes out clean, about 15 minutes. Remove from the pan and cool on a rack 10 minutes before serving. Store in an airtight container at room temperature for up to 3 days.

By Kathy