Yield: 12 Servings
|1¼ cup||Whole wheat flour|
|1 cup||Oat bran|
|⅓ cup||Packed brown sugar|
|2½ teaspoon||Baking powder|
|¼ teaspoon||Baking soda|
|¼ teaspoon||Ground nutmeg|
|¼ teaspoon||Ground cinnamon|
|1 cup||Low/non-fat buttermilk|
|2 tablespoons||Oil replacement (applesauce,|
|Prune puree, etc)|
|¾ cup||Shredded, peeled apple|
MIX & SET ASIDE
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.