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Oat Bran Muffins with Dried Fruit

Moist muffins that are chock full of dried fruit and nuts
Recipe chef is Yvonne Martin in The White Oak Inn
Recipe courtesy of The White Oak Inn
Prep Time : 10 minutes
Cook Time : 20 minutes
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  • This recipe makes a very large amount of dry mix. Must be stored in a large container.
  • 4 cups oat bran
  • 3 cups oatmeal
  • 6 cups flour
  • 2 ½ cups brown sugar
  • 5 tablespoons baking powder
  • 2 teaspoons salt
  • 2 tablespoons cinnamon - or even more if you love cinnamon
  • Mix all together and store.

For one batch of 12 muffins

4 cups dried mix
2 eggs
2 cups milk +++
3/4 cup vegetable oil
1 cup chopped nuts
1 cup chopped dried fruit - (We use chopped apricots and dried cranberries)

15 to 30 minutes BEFORE you want to make the muffins, make up the batter. Don’t worry if it seems runny, this mixture will absorb the liquid both as it sits and as it cooks. You may need to add even more milk if it sits longer and thickens up.

Beat milk, eggs and vegetable oil together. Pour into the dry ingredients and add the dried fruit. Mix to combine. Let stand for at least 15 minutes before using.

Fill muffin tins 3/4 full and bake at 350 degrees for about 20 minutes.

++++ Note: Unused batter can be stored in the refrigerator up to a week. You will need to add more milk before using it.