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Recipe Name: Apple Muffins #2 Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course: Dessert  
Preparation Time:
Number of Servings: 12

1 1/2 Cup(s) Multigrain oatmeal, with
rolled rye oats barley
and wheat
1 Cup(s) Whole wheat flour
1 Cup(s) Packed brown sugar
3/4 Cup(s) All-Purpose Flour
1/3 Cup(s) Toasted wheat germ
1 Tablespoon(s) Baking Powder
1 Tablespoon(s) APPLE PIE SPICE
1/2 Teaspoon(s) Baking soda
1/2 Teaspoon(s) Salt
1 1/2 Cup(s) Chopped apple, granny smith
or jonathon
1 1/4 Cup(s) Skim milk
1/3 Cup(s) COOKING OIL
3 Slightly beaten egg whites
Granulated Sugar
I have seen several requests for apple muffins lately, so here is my
favorite recipe. The multigrain oatmeal is sold in the US by Quaker
and can be found in the cereal aisle at the grocery store next to the
Quaker rolled oats. If you can't find it, you can probably substitute
quick-cooking oats. In a mixing bowl, combine all of the dry
ingredients (except granulated sugar). Add the chopped apple and stir
to coat with the dry ingredients. Add the remaining ingredients
(except granulated sugar) and stir just until moistened. Spray 12
muffin tins with cooking spray (or use papers). Spoon the batter in
to the tins, filling them full. Sprinkle muffin tops with a little
granulated sugar. Bake in a 400 degree oven for 18 to 20 minutes or
until done. Per muffin: 175 calories, 5 g total fat, 24 mg
cholesterol, 120 mg solium, 29 g carbohydrates, 1 g fiber, 4 g
REC.FOOD.RECIPES From archives. Downloaded from
Glen's MM Recipe Archive,

Nutrition (calculated from recipe ingredients)
Calories: 310
Calories From Fat: 60
Total Fat: 6.8g
Cholesterol: <1mg
Sodium: 302.2mg
Potassium: 153.9mg
Carbohydrates: 55.2g
Fiber: 1.6g
Sugar: 19.4g
Protein: 7.1g

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