Adventures In Baking

(in a perpetually messy kitchen)

Quaker Oat Bran Muffins with Spices

Oat Bran Muffins


2 cups Quaker Oat Bran Hot Cereal, uncooked
1/4 cup firmly packed brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk (I use 1%)
2 egg whites, slightly beaten
1/4 cup molasses (or honey if you prefer)
2 tablespoons canola oil

Optional Spices
(You can improvise here, this is what usually works for me)
2 overflowing teaspoons cinnamon
1/2 teaspoon freshly grated nutmeg
1 teaspoon ground ginger
just shy of 1/4 teaspoon ground cloves
1 teaspoon espresso powder


Preheat oven to 475 degrees, and line a muffin tin with paper baking cups, or cooking spray.

In one bowl, load in the oat bran, sugar, baking powder, salt, and spices. Whisk to combine.

In a second bowl, whisk together the egg whites, milk, molasses, and oil.

Fold the wet mixture into the dry one, just until incorporated, then distribute as evenly as possible among the 12 muffin cups.

Put the muffins into the oven, then reduce the temperature by 25 degrees. Bake for 15 minutes.

Let cool in the tins for another 5 minutes, then remove and place on a wire cooling rack.

Then eat them.

They also taste good with a bit of peanut butter on them, but what doesn’t?

(3 Weight Watchers P+.)