Recipe by Brenda.
Tasty low fat muffins that use fruit and buttermilk to keep them moist. No added Fat or Sugar. I have slightly revised this recipe to use less liquid and produce a "not so dense" muffin. Thank You Zaar member *mikekey* for experimenting with the liquid measurements!
Top Review by Outta Here
I made these twice, with a couple of problems the first time, with too much liquid in batter. I revised amounts the second time and passed the changes on to Nick's Mom. She is revising recipe. Much better the second time, with nice texture and not too dense. If you like spicier, add more as I did the second time because I really like a lot of the spices called for. The apple slice on top is a nice touch.
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1⁄4 teaspoon ground cinnamon
- 1⁄4 teaspoon ground ginger
- 1⁄4 teaspoon ground allspice
- 1⁄4 teaspoon ground nutmeg
- 1⁄4 teaspoon salt
- 2 tablespoons oat bran
- 2 large eggs
- 1 cup apple juice concentrate (frozen and thawed)
- 1⁄3 cup buttermilk
- 2 small granny smith apples, peeled, cored, chopped
- 1⁄3 cup walnuts, chopped
- 1 small granny smith apple, peeled, cored, cut into 12 thin slices
Directions See How It's Made
- Preheat Oven to 375 degrees F.
- Grease 12 standard size muffin pan cups, or use paper liners.
- In a medium bowl, mix together flour, baking soda, cinnamon, ginger, allspice, nutmeg, salt, and oat bran.
- In a large bowl, whisk together eggs, 1 cup plus 2 tbsp apple juice concentrate, and buttermilk.
- Stir flour mixture into the egg mixture until dry ingredients are just moistened. Do not over mix.
- Gently stir in chopped apples and walnuts.
- Spoon batter into prepared pan, filling cups two thirds full.
- Garnish each unbaked muffin with an apple slice.
- Bake muffins until lightly golden and the tops spring back when gently pressed, about 25 minutes.
- Transfer muffin pan to a wire rack to cool slightly, about 15 - 20 minutes.
- Turn muffins out on rack to cool completely.