The Essential Vegetarian

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Apple-Buttermilk Bundt Muffins

Oat Bran Muffins

 

* Exported from MasterCook *

 

Apple-Buttermilk Bundt Muffins

 

Recipe By : The Essential Vegetarian, by Diana Shaw, page 74

Serving Size : 1 Preparation Time :0:00

Categories : Breads, Quick Fruits

Grains And Cereals

 

Amount Measure Ingredient -- Preparation Method

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1 cup whole wheat flour

1 cup oat flour

1 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

1 pinch ground cinnamon

2 large egg whites

2/3 cup plus 2 tablespoons nonfat buttermilk

1/2 cup unsweetened unseasoned apple butter

1/2 cup packed dark brown sugar

1/3 cup maple syrup

 

Makes 4 Bundts or 6 muffins.

Total time: about 35 to 45 minutes.

Time to prepare: 15 minutes.

Cooking time: 20 to 30 minutes

Refrigeration/freezing: Refrigerate up to 4 days. Freeze up to 6 months.

 

Oatflour and buttermilk make these apple-flavored muffins/cakes sweet and

light. Bundt pans are fun, but optional. They taste just as good baked in

conventional muffin tins.

 

Heat the oven to 400 F.

 

In a mixing bowl, whisk together the whole wheat flour, oat flour baking

powder, baking soda, and cinnamon.

 

In a separate bowl, combine the egg whites, buttermilk, apple butter, brown

sugar, and maple syrup. Beat until smooth.

 

Add the dry ingredients to the buttermilk mixture. Stir just until

moistened, about 30 seconds. Distribute the batter evenly among the cups

in a nonstick Bundt pan or nonstick muffin tin.

 

Bake for 20 to 30 minutes or until a knife inserted In the center of a

muffin or Bundt comes out clean Let the Bundt pan or muffin tin cool on a

cooling rack for about 10 minutes before removing the muffins. To store,

let the muffins cool completely on the rack. Seal them inside a plastic

bag, and refrigerate or freeze.

 

Per serving (1 muffin), calories 298, protein 8g, carbohydrate 64 g, fat

2g, cholesterol 0.972 mg, sodium 461 mg. 6% calories from fat. Good

source of vitamin b1, calcium, and iron.

 

Converted by MC_Buster.

 

 

 

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* Exported from MasterCook *

 

Oat Bran Muffins

 

Recipe By : The Essential Vegetarian, by Diana Shaw, page 75

Serving Size : 1 Preparation Time :0:00

Categories : Breads, Quick Grains And Cereals

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup oat bran

1 cup whole wheat flour

1/2 cup dark brown sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1 cup nonfat buttermilk or plain nonfat yogurt

3 large egg whites

 

Makes 6.

Total time: about 30 minutes.

Time to prepare: 5 minutes.

Cooking time: 25 minutes.

Refrigeration/freezing: Refrigerate up to 3 days. Freeze up to 6 months.

 

Oat bran muffins are the rage for a spell following the release of a study

revealing that oat bran can lower blood cholesterol as effectively as a

number of prescription drugs. The trend died, not because researchers

retracted their results, but because most of the muffins were so bad that

medicine was a more appetizing option. If more had tasted like these,

they'd still be in high demand, and no one would miss out on the benefits

of oat bran.

 

Heat the oven to 500 F.

 

In a mixing bowl, combine the oat bran, flour, brown sugar, baking powder,

and baking soda using a long-tined fork or a wire whisk. In a separate

bowl beat together the buttermilk or yogurt and egg whites until well

combined.

 

Pour the wet mixture into the flour mixture, and stir until the flour

mixture is thoroughly moistened, but still lumpy, about 30 seconds. Fill

the cups of a 6-cup nonstick muffin tin three-fourths full.

 

Place the tin in the oven as you shut the door, lower the temperature to

400 F. Bake until golden brown, about 25 minutes, or until a toothpick

inserted in the center of a muffin comes out clean. Let the tin cool on a

cooling rack for 10 minutes before removing the muffins. To store, let the

muffins cool completely on the rack. Seal them inside a plastic bag, and

refrigerate or freeze.

 

Per serving (1 muffin), calories 183, protein 9.5g, carbohydrate 40g, fat

1.5g, cholesterol 0.735 mg, sodium 251 mg. 7% calories from fat. Good

source of vitamin B2, calcium, and zinc.

 

Converted by MC_Buster.

 

 

 

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