Apple And Oat Bran Muffins

Directions

1. In a medium bowl stir dry ingredients together; set aside.
2. In a small bowl combine buttermilk, egg whites, and oil. Add in to dry ingredients and stir just till moistened. Gently stir in shredded apple.
3. Batter may be stored, tightly covered, in refrigerator for up to 5 days.
4. To bake, spray muffin c. with nonstick spray coating. Spoon about 1/4 c. batter into each muffin c. and bake in a preheated 375 F. oven for 18 to 20 min, or possibly till toothpick inserted near center comes out clean.
5. Notes: Good candidate for a pantry shelf mix.
6. 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 till apple is finely minced; add in to 3 1/2 c. dry mix, and proceed as above.