Apple Buttermilk Bundt Muffins Recipe

• 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

1. Makes 4 Bundts or possibly 6 muffins.
2. Total time: about 35 to 45 min.
3. Time to prepare: 15 min.
4. Cooking Time: 20 to 30 min
5. Refrigeration/freezing: Chill up to 4 days.
6. Freeze up to 6 months.
7. Oatflour and buttermilk make these apple-flavored muffins/cakes sweet and light.
8. Bundt pans are fun, but optional.
9. They taste just as good baked in conventional muffin tins.
10. Heat the oven to 400 F.
11. In a mixing bowl, whisk together the whole wheat flour, oat flour baking pwdr, baking soda, and cinnamon.
12. In a separate bowl, combine the egg whites, buttermilk, apple butter, brown sugar, and maple syrup.
13. Beat till smooth.
14. Add in the dry ingredients to the buttermilk mix.
15. Stir just till moistened, about 30 seconds.
16. Distribute the batter proportionately among the c. in a nonstick Bundt pan or possibly nonstick muffin tin.
17. 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.
18. To store, let the muffins cold completely on the rack.
19. Seal them inside a plastic bag, and chill or possibly freeze.
20. source of vitamin b1, calcium, and iron.

whole wheat flour, flour, baking pwdr, baking soda, cinnamon, egg whites, nonfat buttermilk, apple butter, brown sugar, maple syrup

Taken from cookeatshare.com/recipes/apple-buttermilk-bundt-muffins-66413 (may not work)