Apple And Oat Bran Muffinslow-fat, breakfast 1 1/4 cup whole wheat flour 1 cup oat bran 1/3 cup brown sugar 2 1/2 teaspoon baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt 1/4 teaspoon ground nutmeg 1/4 teaspoon ground cinnamon 1 cup buttermilk 2 egg whites 2 tablespoon oil 3/4 cup apple, peeled and shredded 1 nonstick spray coating In a medium bowl stir dry ingredients together; set aside. In a small bowl combine buttermilk, egg whites, and oil. Add to dry ingredients and stir just until moistened. Gently stir in shredded apple. Batter may be stored, tightly covered, in refrigerator for up to 5 days. To bake, spray muffin cups with nonstick spray coating. Spoon about 1/4 cup batter into each muffin cup and bake in a preheated 375 F. oven for 18 to 20 minutes, or until toothpick inserted near center comes out clean. Per serving: 124 calories, 4 g protein, 259 g carbohydrate, 3 g fat, 1 mg cholesterol, 162 mg sodium, 162 mg potassium. From: Better Homes and Gardens Diet Recipe Card Library, from the files of Linda Shogren (TEECH) Notes: Good candidate for a pantry shelf mix. Quadruple quantities of dry ingredients and mix thoroughly with a wire whisk in a large bowl. Store airtight for up to six months, with recipe. To make up, process liquids for one 12-muffin recipe and one peeled and cored medium apple in blender until apple is finely chopped; add to 3 1/2 cups dry mix, and proceed as above. |
