Apple Oat-Bran Muffins:
It used to be that muffins were known as "fat bombs." Despite their healthful reputation, commercial muffins are notorious heart plugs and gut-busters. For instance, Hostess Banana Nut Muffins have a whopping 31 grams of fat in each one. But as muffins go, my apple oat-bran ones are entirely benign -- and delicious. Loaded with fiber and heart-friendly oat bran, I consider these muffins the breakfast of champions.
When I make them at the X9 Ranch, I try to use Granny Smith or Gravenstein apples, but feel free to use your favorite green apple. What you don't consume right away, you can freeze for a later date. Makes 12 muffins.
2 large green cooking apples
2 cups whole-wheat pastry flour
1 cup unbleached white flour
1 1/4 cups oat bran
2 1/2 teaspoons baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 12-ounce can apple juice concentrate
1 cup water
1. Heat oven to 325°F. Lightly oil muffin tin. Peel and core apples and chop coarsely. Set aside.
2. In a separate bowl, sift together pastry flour, white flour, oat bran, baking soda, cinnamon, and nutmeg.
3. Add thawed apple-juice concentrate, chopped apples, and enough water to make a light batter.
4. Mix just enough to moisten all ingredients. Divide batter among the muffin cups (makes 12) and bake till lightly browned, 25-30 minutes.
5. Remove muffins from cups while hot.