OLD WESSEX OAT BRAN MUFFINS
These yummy muffins are wheat-free and low-fat, but high in both flavor and fiber! I got the recipe from the back of an Old Wessex Oat Bran container and made them for breakfast this morning: I thought they tasted really good, and my brothers liked them too (which is the more important test). Since they are made with 100% oat bran rather than with flour, they're a bit crumbly, so be warned. Let them sit several minutes in the pan to "firm up" a little before handling them. Next time, I think I'm going to use 2 eggs and use some flour in place of some of the oat bran, to see if I can reduce the crumbliness. But they're really nice the way they are, too!
Provided by A Messy Cook
Categories Quick Breads
Time 35m
Yield 12 muffins
Number Of Ingredients 9
Steps:
- Combine dry ingredients and mix well.
- Whisk remaining (wet) ingredients together.
- Add wet to dry ingredients and stir until moistened.
- Divide batter between 12 sprayed muffin cups and bake at 425 degrees for 10-15 minutes, or until golden brown and test done.
Nutrition Facts : Calories 141.4, Fat 4.6, SaturatedFat 1.1, Cholesterol 19.8, Sodium 173.1, Carbohydrate 29, Fiber 3.3, Sugar 13.7, Protein 4.6
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