| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy, Grains | American | 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 | Round teaspoon salt | |
| 2 | lg | Eggs |
| 1 | c | Plus 2 tablespoons frozen; thawed apple juice concentrate |
| 2/3 | c | Buttermilk |
| 2 | tb | Oat bran |
| 2 | sm | Granny Smith apples; peeled, cored, and chopped |
| 1/3 | c | Chopped walnuts (about 1-1/3 ounces) |
| 1 | sm | Granny Smith apple; peeled, cored and cut into 12 thin slices |
INSTRUCTIONS
GARNISH Here's the recipe I'm wanting to try. If I can't find a substitute, I'll make it with the buttermilk. Either way I'll let you all know how they turned out. The picture looks yummy. The recipe is from The Great American Home Baking recipe cards (a free sample came in the mail) Preheat oven to 375F. 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 with an apple slice. 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. Posted to Digest eat-lf.v097.n179 by synkronicity@juno.com (Barb Adams) on Jul 16, 1997
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