Refrigerator Apple Muffins

In a large mixing bowl stir together multi-grain cereal, whole-wheat flour, brown sugar, all-purpose flour, wheat germ, baking powder, apple pie spice, baking soda, and salt. Add the chopped apples; stir to coat with flour mixture. In a small mixing bowl combine egg whites or eggs, milk, and oil. Add to the flour mixture; stir just till moistened. Place the muffin batter in an airtight container; cover and seal. Store batter in the refrigerator for up to 3 days.

To bake, lightly grease eighteen 2 1/2-inch muffin cups or line with paper baking cups. Gently stir batter. Spoon the batter into the cups, filling cups two-thirds full. Sprinkle muffin tops with some of the sugar. Bake in a preheated 400 degrees F oven for 18 to 20 minutes, or till golden brown. Remove from pans; cool slightly on racks.