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Refrigerator Apple Muffins

Source: Cooking at a Glance - Breads & Muffins
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Rating: 3   Reviews: 3 See Reviews
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Active Time:  15 Minutes
Total Time:  35 Minutes
  Makes 18 muffins
You can make this batter ahead of time and store it in your refrigerator for up to 3 days. The egg whites and skim milk help cut the amount of fat.
RECIPE INGREDIENTS
1 cup plus 2 tablespoons quick-cooking multi-grain cereal or muesli
1/2 cup plus 2 tablespoons wholemeal flour
3/4 cup plus 2 tablespoons packed brown sugar
1/2 cup plain flour
2 tablespoons toasted wheat germ
1 tablespoon baking powder
1 tablespoon apple pie spice
1/2 teaspoon bicarbonate of soda
1/2 teaspoon salt
3/4 cup chopped peeled cooking apples (such as Jonathan, Granny Smith, bramley, or Golden Delicious)
3 lightly beaten egg whites or 2 lightly beaten eggs
1 1/4 cups skim milk
6 tablespoons cooking oil
Coarse sugar or granulated sugar
Other necessary recipes:
Yogurt, Oat Batter Bread
Refrigerator Apple Muffins Recipe at Cooking.com
DIRECTIONS
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.


Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Morning Muffins
Nutrition Facts per Serving
Yield:   Makes 18 muffins
Calories: 227
Sodium: 441mg
Fiber: 2g
Carbohydrates, Total: 39g
Protein: 6g
% Cal. from Fat: 24%
Fat. Total: 6g
Spotlight Recipe Review See all 3 reviews »

Rating: 1
by: Carole, TN Reviewed: 04/30/2009
Not Easy, Not Practical
The ingredients in this recipe are not readily on hand, so why would you suggest it for EASY muffin recipes? The emphasis on lowfat has gone too far. What is "quick-cooking multi-grain cereal?" Also, "wholemeal flour," and "wheat germ?" No way.
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