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Dr. Andrew Weil has a good one that I use. The recipe uses apple juice concentrate instead of sugar, oil, and eggs. They're moist and delicious. I think they're called Apple Oatbran Muffins, and they should be available through his website. I have adapted the recipe many times using different juice concentrates, fruits and nuts. I also use whole spelt flour instead of the white flour in his recipe, and I add flax meal. If you can't find it, let me know...
 

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I copied this from DrWeil.com. I hope that's ok since I'm giving credit...

I use spelt flour and sometimes a little soy flour and flax seed meal in place of the wheat flours. I've also made many other different varieties using this basic recipe. For instance, I've made orange cranberry muffins using orange juice concentrate , cranberries and walnuts. I also use non-stick muffin pans, so there is no oil involved.

The following is copied from Dr. Weil:

Apple Oat-Bran Muffins

Commercially baked muffins have become as large as small birthday cakes and loaded with calories and fat. My muffins, on the other hand, are delicious and loaded with fiber and heart-friendly oat bran, I consider these muffins the breakfast of champions. When I make them at the X9 Ranch, I try to use Granny Smith or Gravenstein apples, but feel free to use your favorite green apple. What you don't consume right away, you can freeze for a later date.

Canola oil for oiling the muffin pan

2 large green cooking apples

2 cups whole-wheat pastry flour

1 cup unbleached white flour

1 1/4 cups oat bran

2 1/2 teaspoons baking soda

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1 12-ounce can apple juice concentrate, thawed

1 cup water

1. Heat oven to 325°F. Lightly oil muffin pan. Peel and core apples; chop them coarsely. Set aside.

2. In a mixing bowl, stir together pastry flour, white flour, oat bran, baking soda, cinnamon, and nutmeg.

3. Add thawed apple-juice concentrate, chopped apples, and enough water to make a light batter.

4. Mix just enough to moisten all ingredients. Divide batter among the muffin cups and bake till lightly browned, 25-30 minutes.

5. Remove muffins from cups while hot.
 
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