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Thursday, July 30, 2015

Apricot and Oat Bran Muffins

This prize-winning recipe was featured in the June, 2002 issue of Canadian Living Magazine. My friend Ruth,
Ruth Foster, fellow baker and friend
who passed it along, sometimes substitutes chocolate chips, nuts, an
other dried fruit, or a combination of all. To make a double batch of these high-fiber muffins, Ruth sometimes uses 1 c. of chopped apples and ½ c. raisins. I’ve modified this recipe from the original.

Apricot and Oat Bran Muffins:

1/2 c. natural (wheat) bran
1/2 c. boiling water
1-1/2 c. whole wheat flour
1 c. quick-cooking rolled oats (not instant)
1/3 c. wheat germ
1-1/2 tsp. baking soda
1/4 tsp. salt
1 c. buttermilk
3/4 c. packed brown sugar
1/3 c. vegetable oil
1 egg
3/4 c. chopped dried apricots
12 halved pecans (see Note)

Preheat oven to 350 deg. F. In medium bowl, mix bran with 1/2 c. boiling water, stirring to ensure the bran soaks up the liquid. Cool to room temperature. In large bowl, whisk together flour, oats, wheat germ, baking soda, and salt. In blender, combine buttermilk, sugar, oil, and egg; pour over dry ingredients together with bran mixture. Add apricots, stirring just until combined. Spoon into ungreased paper-lined muffin cups. Bake 18-to-20 min., or until toothpick inserted near centre of muffin comes out dry. Yields 1 dozen standard-sized muffins. 

Note: If you wish, midway through baking, press a pecan half into centre of each muffin; continue baking as recipe directs.


Stir boiling water into natural bran; cool.

Combine flour, oats, wheat germ, baking soda, and salt.

Optional: Add a halved pecan midway through baking.

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