| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Grains |
American |
|
12 |
Servings |
INGREDIENTS
| 2 |
c |
All-purpose flour |
| 1 |
t |
Baking soda |
| 1/4 |
t |
Ground cinnamon |
| 1/4 |
t |
Ground ginger |
| 1/4 |
t |
Ground allspice |
| 1/4 |
t |
Ground nutmeg |
| 1/4 |
|
Round teaspoon salt |
| 2 |
|
Eggs |
| 1 |
c |
Plus 2 tablespoons frozen |
|
|
thawed apple juice |
|
|
concentrate |
| 2/3 |
c |
Buttermilk |
| 2 |
T |
Oat bran |
| 2 |
|
Granny Smith apples, peeled |
|
|
cored and chopped |
| 1/3 |
c |
Chopped walnuts, about 1-1/3 |
|
|
ounces |
| 1 |
|
Granny Smith apple, peeled |
|
|
cored and cut into 12 |
|
|
thin |
|
|
slices |
INSTRUCTIONS
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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