Cranberry-Fig Muffins Recipe

Name: Cranberry-Fig Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 c. water; 1/2 c. oat bran; 1/2 c. low-fat milk; 1/3 c. canola oil or vegetable oil; 2 large egg whites; 1/3 c. sugar; 1 1/4 c. all-purpose flour; 1 Tbsp. baking powder; 1/2 tsp. salt; 1 c. Blue Ribbon Mission or Calimyrna figs, chopped; 1 c. cranberries

Servings: persons

3/4 c. water
1/2 c. oat bran
1/2 c. low-fat milk
1/3 c. canola oil or vegetable oil
2 large egg whites
1/3 c. sugar
1 1/4 c. all-purpose flour
1 Tbsp. baking powder
1/2 tsp. salt
1 c. Blue Ribbon Mission or Calimyrna figs, chopped
1 c. cranberries

1
Preheat oven to 400u00b0.
2
Adjust oven rack to above oven center. In a small saucepan, heat water to a rolling boil.
3
Stir in oat bran and remove from heat.
4
Continue stirring until smooth and free of lumps.
5
Set aside to cool for 5 minutes.
6
Stir milk and oil into oat mixture.
7
Beat egg whites with sugar just until foamy.
8
Stir in oat mixture.
9
Combine flour with baking powder and salt.
10
Stir into egg white mixture with figs and cranberries. Spoon batter into 12 (2 3/4-inch) muffin tins lined with paper baking cups.
11
Bake 20 minutes or until lightly brown.
12
Cool 10 minutes before serving.

621

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3/4 c. water, 1/2 c. oat bran, 1/2 c. low-fat milk, 1/3 c. canola oil or vegetable oil, and more.

Yes, Cranberry-Fig Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cranberry-Fig Muffins

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