oat bran and dried fruit muffins


POINTS® Value |  3
Servings | 12
Preparation Time | 25 min
Cooking Time | 15 min
Level of Difficulty | Easy

breakfast | This recipe, courtesy of Great Cooking Every Day by Weight Watchers and The Culinary Institute of America, uses dried fruit to add sweetness and a chewy texture to these moist, golden-brown muffins.


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

Instructions


1. Preheat the oven to 400°F. Spray a 12-cup muffin pan with nonstick spray or line with foil or paper liners.
2. 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.
3. 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.
4. 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.