Apple Oat-Bran Muffins

• 2 c. oat bran
• 2 tsp. baking powder
• 1/4 tsp. baking soda
• 1 tsp. ground cinnamon
• 1/4 c. dark brown sugar
• 1/2 c. low-fat vanilla yogurt
• 1/2 c. apple juice
• 1/2 c. fat-free egg substitute or 2 large eggs, plus 1 egg white, slightly beaten
• 2 Tbsp. canola or walnut oil
• 1 c. finely chopped peeled apples (about 1 medium-large)
• 1/2 c. chopped walnuts, pecans, dried cranberries or dark raisins

1. Preheat oven to 350u0b0.
2. Combine the oat bran, baking powder, baking soda and cinnamon in a large bowl.
3. Stir to mix well.
4. Add the brown sugar and stir to mix well.
5. Use the back of a wooden spoon to press out any lumps in the brown sugar.
6. Put the yogurt, apple juice, egg and oil in a small bowl and stir to mix well.
7. Add the yogurt mixture to the oat-bran mixture and stir to mix well. Fold in the apple and if desired, the nut or dried fruit.
8. Coat the bottoms only of muffin cups with nonstick cooking spray and fill 3/4 full with batter.
9. Bake for about 16 minutes or just until a wooden toothpick inserted into the center of the muffin comes out clean.
10. Remove the muffin tin from the oven and allow it to sit for 5 minutes before removing the muffins.
11. Serve warm or at room temperature.
12. Refrigerate or freeze any leftovers not eaten within 24 hours.

bran, baking powder, baking soda, ground cinnamon, dark brown sugar, lowfat vanilla yogurt, apple juice, egg substitute, walnut oil, peeled apples, walnuts

Taken from www.cookbooks.com/Recipe-Details.aspx?id=88603 (may not work)