Apricot Bran Muffins (Fat-Free)
Prep Time: 30 minutes
Cook Time: 16 minutes
Total Time: 46 minutes
Servings: 12
Description: Delight in the wholesome goodness of these fat-free Apricot Bran Muffins, a deliciously healthy option that incorporates non-fat buttermilk for a tender texture and rich flavor. Perfect for a quick breakfast or a nutritious snack, this recipe comes from Sandra Woodruff’s renowned Fat-Free Baking Cookbook and is a wonderful treat for anyone looking to enjoy a guilt-free indulgence.
Ingredients:
- 1 1/2 cups fat-free buttermilk
- 1 1/4 cups unbleached flour
- 1 teaspoon baking soda
- 1 cup brown sugar
- 1 cup bran
- 1 large egg white
- 1 cup chopped dried apricots
Instructions:
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Prepare the Bran Mixture: Begin by combining the bran and the fat-free buttermilk in a mixing bowl. Stir them together and let the mixture sit for about 25 minutes. This step allows the bran to absorb the buttermilk and soften, resulting in a more tender muffin.
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Mix Dry Ingredients: While the bran mixture is resting, in a separate bowl, whisk together the unbleached flour, baking soda, and brown sugar. Ensure that these dry ingredients are well combined to promote even distribution of the leavening agents and sweetness throughout the muffins.
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Combine Wet Ingredients: After the bran mixture has rested, add the egg white to it. Stir well to incorporate the egg white into the bran and buttermilk mixture thoroughly.
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Combine Wet and Dry Ingredients: Gently fold the wet ingredients into the dry ingredients. Mix until just moistened—be careful not to overmix, as this can result in dense muffins. The goal is to ensure that the flour mixture is evenly distributed, creating a batter with a slightly lumpy texture.
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Add Apricots: Fold in the chopped dried apricots, distributing them evenly throughout the batter. The apricots will add a sweet, chewy texture and complement the bran’s earthy flavor beautifully.
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Prepare Muffin Tins: Lightly spray your muffin tin with cooking spray to prevent sticking. Then, fill each muffin cup about three-quarters full with the batter. This will give the muffins room to rise without overflowing.
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Bake: Place the muffin tin in a preheated oven set to 350°F (175°C). Bake for 16 to 18 minutes, or until a toothpick inserted into the center of a muffin comes out clean. The muffins should be golden brown on top and firm to the touch.
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Cool: Once baked, remove the muffins from the oven and let them cool in the tin for about 6 minutes. After this brief cooling period, transfer the muffins to a wire rack to cool completely. This allows the muffins to set and makes them easier to remove from the tin.
Enjoy these Apricot Bran Muffins fresh from the oven or store them in an airtight container for up to a week. They make a fantastic addition to breakfast or a wholesome snack for any time of the day.
