Basic Quaker Oat Bran Muffins
Chewy, hearty oat bran muffins with a touch of sweetness, perfect for a healthy breakfast or snack that suits low-fat and low-cholesterol diets.
Ingredients
Instructions
- Preheat the oven to 375°F (190°C).
- In a large mixing bowl, combine oat bran cereal and baking powder.
- Add honey, molasses, or brown sugar to the mixture and stir well.
- Pour in skim milk or evaporated skim milk and mix until combined.
- Stir in the beaten egg whites and vegetable oil until the batter is smooth.
- Pour the batter into greased muffin tins, filling each about 2/3 full.
- Bake for 20 minutes or until a toothpick inserted into the center comes out clean.
- Allow muffins to cool slightly before removing from the tin and serving.
Tips & Substitutions
For added flavor, consider mixing in some chopped nuts or dried fruits like raisins or cranberries. If you're looking for a natural sweetener, try using maple syrup instead of honey or brown sugar. To make the muffins lighter, separate the egg whites and whip them before folding into the batter for extra fluffiness. This recipe is a great base for experimenting with flavors from American recipes.
Serving Suggestions
These oat bran muffins are perfect for a healthy breakfast or snack. Serve them warm with a spread of butter, jam, or even cream cheese for a delightful treat. They pair beautifully with a cup of coffee or tea. For a nutritious twist, consider serving them alongside a fresh fruit salad or a side of Vegetable Slim Dip for a balanced meal.
Storage & Reheating
To store leftovers, place the cooled muffins in an airtight container at room temperature for up to three days. For longer storage, you can freeze them in a freezer-safe bag or container for up to three months. When ready to enjoy, simply reheat in the microwave for 15-20 seconds or in a toaster oven until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Basic Quaker Oat Bran Muffins contains roughly 221 calories, with 3g protein, 22g carbohydrates, and 14g fat. It is an excellent source of vitamin A (29% of the Daily Value), and a good source of iron and calcium.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole eggs instead of just egg whites?
Yes, you can substitute whole eggs for the egg whites in this recipe. However, using just the egg whites will result in a lighter texture. If using whole eggs, consider reducing the amount of liquid slightly to maintain the muffin's consistency.
What can I substitute for skim milk?
If you don't have skim milk on hand, you can use any dairy or non-dairy milk like almond milk, soy milk, or oat milk. If you prefer a creamier texture, consider using whole milk or buttermilk, but adjust the sweetness accordingly if you use buttermilk.
How can I make these muffins gluten-free?
To make these muffins gluten-free, simply replace the oat bran cereal with certified gluten-free oat bran or a gluten-free flour blend. Ensure that all other ingredients are also gluten-free to avoid cross-contamination, allowing you to enjoy a delicious gluten-free treat.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).