Yield: 12 Servings
Measure | Ingredient |
---|---|
1¼ cup | Whole wheat flour |
1 cup | Oat bran |
⅓ cup | Packed brown sugar |
2½ teaspoon | Baking powder |
¼ teaspoon | Baking soda |
¼ teaspoon | Salt |
¼ teaspoon | Ground nutmeg |
¼ teaspoon | Ground cinnamon |
1 cup | Low/non-fat buttermilk |
2 \N | Egg whites' |
2 tablespoons | Oil replacement (applesauce, |
\N \N | Prune puree, etc) |
¾ cup | Shredded, peeled apple |
MIX & SET ASIDE
COMBINE
ADD
Combine dry ingredients. Mix wet ingredients in a small bowl. Add to wet ingredients to dry ingredients until just moistened.
Mix apple into batter.
Spray muffin cups with non-stick spray and spoon about ¼ cup batter into each muffin cup. Bake in a 375 F oven for 18-20 minutes or until a toothpick inserted near the center comes out clean. 12 Muffins.
NOTE: can store batter, tightly covered, in the fridge for up to 5 days. The picture on the front of the recipe card looked wonderful! Posted by Lucinda Rasmussen <lrasmuss@...> to Fatfree Digest [Volume 13 Issue 10] Dec. 10, 1994. FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with permission. Formatted by Sue Smith, S.Smith34, TXFT40A@... using MMCONV.
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