Apricot Oat Bran Muffins
|Oat bran||2 Cup (32 tbs)|
|Packed brown sugar||1⁄4 Cup (4 tbs)|
|Baking powder||1 Tablespoon|
|Buttermilk||1 Cup (16 tbs)|
|Molasses||1⁄3 Cup (5.33 tbs)|
|Apple||1 Large, peeled, cored and grated|
|Finely chopped dried apricots||3⁄4 Cup (12 tbs)|
Preheat the oven to 400°.
Spray six large, 3" muffin cups with no-stick spray and set aside.
In a large bowl, stir together the oat bran, brown sugar and baking powder.
Make a well in the center of the mixture.
In a small bowl, beat the egg whites until foamy.
Stir in the buttermilk and molasses.
Add the buttermilk mixture to the oat-bran mixture and stir just until moistened.
Fold in the apples and apricots.
Spoon the batter into the prepared cups, filling each 3/4 full.
Bake for 18 to 20 minutes or until a toothpick inserted in the center comes out clean.
Cool the muffins in the muffin cups for 5 minutes.
Then remove the muffins and cool on a wire rack.