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      RECIPE TITLE "Refrigerator Apple Muffins Recipe"
    Source: Cooking at a Glance - Breads & Muffins,
    Courtesy of:

    yields Makes 18 muffins time--- difficultyeasy

    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.


    • 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
    Another 250 Best Muffin Another 250 Best Muffin
    Start your day with Blueberry Breakfast Gems or have a wonderfully satisfying meal on the run with a Meal in a Minute Muffin. Recipes created for the microwave like Refrigerator Micro-Bran Muffins and the Specially for Kids chapter is designed for and with children in mind. Not only can kids make these recipes themselves with a little help from Mom or Dad, but each recipe is sure to appeal. Perfect for busy households, the Mix-A-Mix chapter enables you to prepare batter in advance which can be refrigerated and then popped into the oven at a later time. Chocolate Lover's Delight and Fudgey Nut Muffins will certainly satisfy the craving for something sumptuous. Also includes recipes for buffins, cuffins and puffins (a little bit cupcake, a little bit muffin and a whole lot delicious!).


    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.

      Nutrition Facts
    Makes 18 muffins
    Facts per Serving
    Calories: 227 Fat: 6g Carbohydrates: 39g
    Cholesterol: 0mg Sodium: 441mg Protein: 6g
    Fiber: 2g % Cal. from Fat: 24% % Cal. from Carbs: 69%

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