Apricot Oat and Bran Muffins Apricot Oat and Bran Muffins

Author: Canadian Living

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.

  • Portion size 12 servings
  • Credits : Canadian Living Magazine, June 2002


  • 1/2 cup natural bran
  • 1 1/2 cup whole wheat flour
  • 1 cup quick cooking rolled oats (not instant)
  • 1/3 cup wheat germ
  • 1 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 3/4 cups packed brown sugar
  • 1/3 cup vegetable oil
  • 1 egg
  • 3/4 cups chopped dried apricots


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 facts Per muffin: about

  • Protein 6 g
  • Calories 232.0
  • Total fat 8 g
  • Cholesterol 16 mg


  • Iron 15.0
  • Folate 8.0
  • Calcium 5.0
  • Vitamin A 6.0
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Apricot Oat and Bran Muffins