Yield: 12 Servings
|1½ cup||Multigrain oatmeal (with rolled rye; oats, barley and wheat)|
|1 cup||Whole wheat flour|
|1 cup||Packed brown sugar|
|¾ cup||All-purpose flour|
|⅓ cup||Toasted wheat germ|
|1 tablespoon||Baking powder|
|1 tablespoon||Apple pie spice|
|½ teaspoon||Baking soda|
|1½ cup||Chopped apple (granny smith or jonathon)|
|1¼ cup||Skim milk|
|⅓ cup||Cooking oil|
|3 \N||Slightly beaten egg whites|
|\N \N||Granulated sugar|
I have seen several requests for apple muffins lately, so here is my favorite recipe. The multigrain oatmeal is sold in the US by Quaker and can be found in the cereal aisle at the grocery store next to the Quaker rolled oats. If you can't find it, you can probably substitute quick-cooking oats.
In a mixing bowl, combine all of the dry ingredients (except granulated sugar). Add the chopped apple and stir to coat with the dry ingredients.
Add the remaining ingredients (except granulated sugar) and stir just until moistened.
Spray 12 muffin tins with cooking spray (or use papers). Spoon the batter in to the tins, filling them full. Sprinkle muffin tops with a little granulated sugar.
Bake in a 400 degree oven for 18 to 20 minutes or until done.
Per muffin: 175 calories, 5 g total fat, 24 mg cholesterol, 120 mg solium, 29 g carbohydrates, 1 g fiber, 4 g protein.
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .