Autumn Muffins

This is a wonderful and healthy recipe I got from a Prevention cookbook several years ago. High in fiber, low in fat with no added salt, it has natural sweetness and is delicious and filling. I always use whole wheat flour with it. These also freeze nicely and can be thawed in the microwave in about 20 seconds.

• Ready In: 55 mins
• Serves: 12
• Yields: 12 muffins

Ingredients

• 1  cup all-purpose flour or 1  cup whole wheat flour
• 1⁄2 cup  oat bran
• 1⁄2 teaspoon baking soda
• 1⁄2 teaspoon baking powder
• 1⁄2 teaspoon ginger
• 1  teaspoon nutmeg
• 2  teaspoons cinnamon
• 3⁄4 cup brown sugar, packed
• 1⁄2 cup unsweetened applesauce
• 3  egg whites
• 1  teaspoon vanilla
• 1  cup canned pumpkin
• 3⁄4 cup low-fat granola
• 1⁄2 cup raisins
• 1  cup apple, chopped
• 2  tablespoons brown sugar
• 1⁄4 cup low-fat granola

Directions

1. Whisk together the flour, oat bran, baking soda, baking powder, and spices.
2. Mix 3/4 c brown sugar, applesauce, egg whites, and vanilla in a large bowl.
3. Add flour mixture and mix quickly.
4. Fold in 3/4 cup granola, raisins, and apples.
5. Spray muffin pans with nonstick spray.
6. Fill muffin pans 3/4 full with batter.
7. Sprinkle a small amount of brown sugar and granola on top of each muffin, pressing gently into batter.
8. Bake at 350 for 30-35 minutes, or until toothpick inserted comes out clean.
9. Cool 5 minutes in pan; remove from pan and finish cooling on rack.