In a medium bowl stir dry ingredients together; set aside.
In a small bowl combine buttermilk, egg whites, and oil. Add to dry ingredients and stir just until moistened. Gently stir in shredded apple.
Batter may be stored, tightly covered, in refrigerator for up to 5 days.
To bake, spray muffin cups with nonstick spray coating. Spoon about ¼ cup batter into each muffin cup and bake in a preheated 375 F. oven for 18 to 20 minutes, or until toothpick inserted near center comes out clean.
Per serving: 124 calories, 4 g protein, 259 g carbohydrate, 3 g fat, 1 mg cholesterol, 162 mg sodium, 162 mg potassium.
Linda Shogren (TEECH) Notes: Good candidate for a pantry shelf mix. Quadruple quantities of dry ingredients and mix thoroughly with a wire whisk in a large bowl. Store airtight for up to six months, with recipe. To make up, process liquids for one 12-muffin recipe and one peeled and cored medium apple in blender until apple is finely chopped; add to 3½ cups dry mix, and proceed as above.
Your Apple and Oat Bran Muffins is ready. Buon appetito!
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