Tested till perfect Apricot Oat and Bran Muffins

Apricot Oat and Bran Muffins

Last fall some nurse colleagues and I took a professional-development course after work. To tide us over until dinner, we took turns bringing muffins to share. Here's an adaptation of the ones I liked best.

By Suzanne Ritchot, Ste. Anne, Man.

Source: Canadian Living Magazine, June 2002

Recipe4 out of 5 based on 4 ratings.
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  • Portion size 12 muffins


  • 1/2 cup 1/2cupnatural bran
  • 1-1/2 cups 1-1/2cupswhole wheat flour
  • 1 cup 1cupquick cooking rolled oats, (not instant)
  • 1/3 cup 1/3cupwheat germ
  • 1-1/2 tsp 1-1/2tspbaking soda
  • 1/2 tsp 1/2tspsalt
  • 1 cup 1cupbuttermilk
  • 3/4 cup 3/4cuppacked brown sugar
  • 1/3 cup 1/3cupvegetable oil
  • 1 1eggeggs
  • 3/4 cup 3/4cupchopped dried apricotdried apricots
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In bowl, mix bran with 1/2 cup (125 mL) boiling water; let cool.

In large bowl, whisk together flour, oats, wheat germ, baking soda and salt. In separate bowl, whisk together buttermilk, sugar, oil and egg; pour over dry ingredients along with bran mixture. Sprinkle with apricots; stir just until combined but still lumpy.

Spoon into greased or paper-lined muffin cups. Bake in centre of 375°F (190°C) oven until tops are firm to the touch, 18 to 20 minutes.

Nutritional Information Per muffin: about

cal 232 pro 6g total fat 8g sat. fat 38 1g
fibre 5g chol 16mg

274 md sodium

% RDI:

calcium 5 iron 15 vit A 6 folate 8
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