This recipe uses dried fruit to add sweetness and a chewy texture to these moist, golden-brown muffins.
Preparation Time: 25 min
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.
Excellent. I used a mixture of dried fruit and nuts - banana chips, apricots, raisins, cranberries and almonds. I used fine whole wheat flour instead of regular and soymilk instead of skim. I would probably put in a little less cinnamon next time (3/4 instead of 1 tsp. Also they would probably be less chewy and more fluffy with regular flour. Terrific low fat low sugar recipe!
These were GREAT! I used soy flour (can't eat wheat), whole eggs and added a handful of white chocolate chips. We had them for Christmas dessert. I would definitely make these again.
Question: in the recipe it calls for a 1/2 cup of all-purpose flour and then 1 tbsp of all-purpose flour...is that a typo? If so, what should one of them actually be?
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