Apricot-Ginger Bran Muffins
Breakfast, lunch, or dinner, muffins are a great addition to any meal. And, when they’re made with wholesome ingredients like Hodgson Mill Old Fashioned Oat Bran and Hodgson Mill Quick Rolled Oats, they can fill in as a healthy snack, too. Simple and lightly sweet, Apricot-Ginger Bran Muffins are nutritious and delicious, bursting with tasty bits of dried apricot and candied ginger as well as a touch of warm, cinnamon spice. The perfect combination for a mid-winter treat.
You’ll find Hodgson Mill Old Fashioned Oat Bran in the cereal aisle because along with being a healthy ingredient, it’s also a terrific hot cereal. With just a little water or milk, a bowl of warm oat bran can be microwaved and ready for breakfast in under five minutes. Nutty and naturally sweet, oat bran is an excellent source of fiber, including soluble fiber (which helps you feel full), iron, and protein - all important parts of a healthy diet.
I typically use paper liners when making muffins (it cuts down on clean up), but I’m so glad I skipped that step with this recipe. The sides of the muffins become toasty brown in the oven (unlike with paper liners), enhancing the nutty flavor in these moist, delicious treats.
Muffins are never a hard sell in my house, and Apricot-Ginger Bran Muffins have earned a spot on our favorites list. Served warm with a pat of butter and a drizzle of honey, they’re downright irresistible. Perk up your next meal with a basketful of wholesome homemade muffins made with Hodgson Mill Old Fashioned Oat Bran and Quick Rolled Oats. You’ll be able to taste the premium quality bran and oats in every bite. And if you happen to have leftovers, pop them in the freezer. Having a stash of healthy muffins on hand is always a good idea. Enjoy!
Combine the oat bran, oats, and buttermilk in a large bowl. Let stand for 10 minutes. Whisk together the oil, egg, sugar, and vanilla in a medium bowl until well combined. Pour the egg mixture into the oats, stirring well. In another bowl, mix the flour, baking soda, baking powder, cinnamon, and salt. Add the flour mixture to the oats, stirring until just combined. The batter will be somewhat thick. Fold in the apricots and ginger. Divide the batter into a 12-cup muffin pan, coated with non-stick cooking spray. Bake in a 375°F oven for 15-18 minutes or until a toothpick inserted into the center comes out clean. Serve warm or at room temperature. Leftovers can be stored in an airtight container for up to 4 days or frozen for 3 months.
Recipe adapted from Taste of the South Magazine
You can find Apricot-Ginger Bran Muffins and other recipes from Hodgson Mill by visiting the Recipes page.