Apple Buttermilk Bundt Muffins Recipe
Servings: 1
Ingredients
- 1 c. whole wheat flour
- 1 c. oat flour
- 1 1/2 tsp baking pwdr
- 1 1/2 tsp baking soda
- 1 pch grnd cinnamon
- 2 lrg egg whites
- 2/3 c. plus 2 Tbsp. nonfat buttermilk
- 1/2 c. unsweetened unseasoned apple butter
- 1/2 c. packed dark brown sugar
- 1/3 c. maple syrup
Directions
- Makes 4 Bundts or possibly 6 muffins.
- Total time: about 35 to 45 min.
- Time to prepare: 15 min.
- Cooking Time: 20 to 30 min
- Refrigeration/freezing: Chill up to 4 days. Freeze up to 6 months.
- Oatflour and buttermilk make these apple-flavored muffins/cakes sweet and light. Bundt pans are fun, but optional. They taste just as good baked in conventional muffin tins.
- Heat the oven to 400 F.
- In a mixing bowl, whisk together the whole wheat flour, oat flour baking pwdr, baking soda, and cinnamon.
- In a separate bowl, combine the egg whites, buttermilk, apple butter, brown sugar, and maple syrup. Beat till smooth.
- Add in the dry ingredients to the buttermilk mix. Stir just till moistened, about 30 seconds. Distribute the batter proportionately among the c. in a nonstick Bundt pan or possibly nonstick muffin tin.
- Bake for 20 to 30 min or possibly till a knife inserted In the center of a muffin or possibly Bundt comes out clean Let the Bundt pan or possibly muffin tin cold on a cooling rack for about 10 min before removing the muffins. To store, let the muffins cold completely on the rack. Seal them inside a plastic bag, and chill or possibly freeze.
- source of vitamin b1, calcium, and iron.
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