| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Muffins | 12 | Servings | |
INGREDIENTS
| 1 1/4 | c | Whole wheat flour |
| 1 | c | Oat bran |
| 1/3 | c | Packed brown sugar |
| 2 1/2 | ts | Baking powder |
| 1/4 | ts | Baking soda |
| 1/4 | ts | Salt |
| 1/4 | ts | Ground nutmeg |
| 1/4 | ts | Ground cinnamon |
| 1 | c | Low/non-fat buttermilk |
| 2 | Egg whites' | |
| 2 | tb | Oil replacement (applesauce, |
| Prune puree, etc) | ||
| 3/4 | c | Shredded, peeled apple |
INSTRUCTIONS
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 1/4 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 <[email protected]> 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, [email protected] using MMCONV. 1.80á From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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