RECIPE TITLE "Refrigerator Apple Muffins Recipe"
Source: Cooking at a Glance - Breads & Muffins,
Courtesy of: Cooking.com
Makes 18 muffins --- easy
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
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
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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.
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%