2 pt. Apple & Oat Bran Muffins
Source of Recipe
BHG&G New Dieter's Cookbook
Recipe Introduction
*NOTE: To sour milk, place 1 tablespoon lemon juice or vinegar in a glass measuring cup. Add enough milk to make 1 cup total liquid; stir. Let the mixture stand for 5 minutes before using.
List of Ingredients
1 1/4 cups whole wheat flour
1 cup oat bran or wheat bran
1/3 cup packed brown sugar
2 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1 cup buttermilk or sour milk*
2 egg whites
2 tablespoons cooking oil
3/4 cup shredded peeled apple
Nonstick spray coating Recipe
1. In a medium bowl, stir together whole wheat flour, oat or wheat bran, brown sugar, baking powder, baking soda, salt, nutmeg, and cinnamon. Set aside.
2. In a small bowl, combine buttermilk or sour milk, egg whites, and oil. Add buttermilk mixture to dry mixture, stirring just until moistened. Stir in shredded apple. If desired, tightly cover and store batter in the refrigerator for up to 3 days.
3. To bake, spray twelve 2 1/2-inch muffin cups with nonstick coating. Spoon about 1/4 cup batter into each muffin cup. Bake in a 400 degree oven for 18 to 20 minutes or until a wooden toothpick inserted near the center comes out clean. Serve warm. Makes 12 muffins.
Serves 12.
Nutritional info. per muffin: 118 Cal, 3g Total Fat(1g Sat Fat), 1mg Choles,
179mg. Sod, 22g Carbo, 3g Fiber, 4g Pro. Exchanges: 1 1/2 Starch. POINTS: 2
MC Formatted by Sue B 6-1-98 and submitted to the forum 6-19-98.
NOTES : Enjoy these moist, wholesome muffins for breakfast any day of the week. The batter keeps in the refrigerator for up to three days. Bake just the number you want at a time.
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