Ingredients
1 c. walnuts minced
1 Tbsp. butter
1/4 tsp salt
1 1/2 c. oat bran
3/4 c. unbleached all-purpose flour
1/3 c. nonfat dry lowfat milk
3/4 c. dark brown sugar packed
1 Tbsp. cinnamon
2 tsp salt
1 Tbsp. baking pwdr
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Arrange shelf just below the center of oven and preheat the oven to 350 F. 2. Roast the walnuts on a baking sheet for 10 to 12 min. While the nuts are warm, stir in the butter and sprinkle with salt. Set aside. 3. Raise the oven temperature to 450 F. 4. Combine the oat bran, flour, dry lowfat milk, brown sugar, cinnamon, salt, and baking pwdr in a large mixing bowl. Work any lumps out of the sugar with your fingers if necessary. Add in the grated carrot, orange zest, and nuts. Stir to combine. 5. Beat together the egg, egg whites, buttermilk, oil, pineapple, and vanilla in a medium mixing bowl. Pour the wet mix into the dry mix and stir to combine. 6. Spray a standard-size muffin tin with Pam, grease well, or possibly use paper liners. Spoon 1/3 c. muffin batter into each c.; this should just fill each c. to the brim. You will have sufficient to fill a 12-muffin pan with sufficient batter left for a few more muffins. If filling two or possibly three c. in a six- muffin pan, fill the empty spaces with water so which they won't burn. Bake till browned, about 20 to 25 min. Tap the sides of the pan on the counter to loosen the muffins and turn out onto a rack to cold. Serve hot or possibly at room temperature. Makes 14 muffins. NOTE: There is no vanilla listed in the ingredients list for this recipe, but it is mentioned in the directions. Use your judgment here. I would try about 1 teaspoon and see how which works out.
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Peel, core, and spiral-slice apples in seconds — pie prep
Standard 12-cup muffin tin for muffins, cupcakes, egg bites
Adjustable stand — hold cookbook or tablet at eye level while cooking
Apple wood — mild, sweet smoke for poultry and pork
Walnut halves — baking, Georgian satsivi, muhammara, salads