Breakfast

Apricot bran muffins is for Breakfast.

Apricot bran muffins takes 25 minutes to prepare.

Apricot bran muffins takes 25 minutes to cook.

Apricot bran muffins makes 24 servings.

The ingredients for Apricot bran muffins are:

3 Cups Kellogg’s “All Bran” works Best)
1 Cup of Boiling Water
2 Eggs
2 Cups 2% Milk
½ Cup Canola, Safflower, or Corn Oil
2 ½ Cups All Purpose Flour
2 ½ teaspoons Baking SODA
½ teaspoon Salt
1 ½ Cup Sugar
1 Cup Chopped Dried Apricots
1 Cup Chopped Walnuts

Here is how you make Apricot bran muffins:

Combine Bran and Boiling Water in a separate mixing bowl and stir until moistened. Set aside to cool.In a larger mixing bowl, combine and stir together other ingredients, Add Bran and mix thoroughly. (Mixture will be the consistency of thick cake mix) Pre-heat oven to 375 degrees then grease two or three muffin tins. Using a large Kitchen Ladle, fill each muffin ¾ of the way. Bake for 25 minutes or till crown springs back when touched.Store extra muffins in freezer after completely cooled. Unused batter may be kept in refrigerator for up to Six Weeks in a tightly sealed container.Number of Servings: 24Number of Servings: 24Recipe submitted by SparkPeople user SHEILAH39051.

The nutritional information for Apricot bran muffins is:

• Servings Per Recipe: 24
• Amount Per Serving
• Calories: 102.5

• Total Fat: 1.8 g
• Cholesterol: 19.3 mg
• Sodium: 212.0 mg
• Total Carbs: 22.5 g
• Dietary Fiber: 2.6 g
• Protein: 2.4 g