| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Grains |
American |
Bread |
12 |
Servings |
INGREDIENTS
| 2 |
c |
All-purpose flour |
| 1 |
ts |
Baking soda |
| 1/4 |
ts |
Ground cinnamon |
| 1/4 |
ts |
Ground ginger |
| 1/4 |
ts |
Ground allspice |
| 1/4 |
ts |
Ground nutmeg |
| 1/4 |
ts |
Salt; 1/4 rounded teaspoon |
| 2 |
lg |
Eggs |
| 1 |
c |
Plus 2 T. frozen; apple juice concentrate, thawed |
| 2/3 |
c |
Buttermilk |
| 2 |
tb |
Oat bran |
| 2 |
sm |
Granny Smith apple; peel, core and chop |
| 1/3 |
c |
Chopped walnuts; about 1 1/3 oz |
| 1 |
sm |
Granny Smith apples; peeled, cored, cut in 12 thin slices |
INSTRUCTIONS
Preheat oven to 375 degrees. Grease 12 standard size muffin-pan cups or
line with paper liners. Mix together flour, baking soda, cinnamon, ginger,
allspice, nutmeg, and salt. Mix together eggs, apple juice, and buttermilk.
Stir flour mixture and oat bran into egg mixture until dry ingredients are
just moistened. Do not overmix. Gently stir in chopped apples and nuts.
Spoon batter into prepared pan, filling cups two-thirds full. Garnish each
muffin by placing an apple slice on top. Bake muffins until lightly golden
and tops spring back when pressed, 25 minutes. Transfer pan to a wire rack
to cool slightly. Turn muffins out onto rack to cool completely.
Baking Tips: Instead of frozen apple juice concentrate, use other bottled
fruit juice concentrates. Health food stores generally carry the best
variety. Experiment with such interesting flavors as papaya, pineapple, and
mango for a tropical taste.
NOTES : From Great American Home Baking.
Recipe by: Great American Home Baking
Posted to recipelu-digest Volume 01 Number 512 by "Valerie Whittle"
<catspaw@inetnow.net> on Jan 13, 1998
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