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Andrew Weil's Oat Bran Muffins

This recipe is from an article in "Natural Health" magazine about Dr.
Weil and his Integrative Medicine Program at the Univ. of AZ in Tucson.
The article contains a number of interesting recipes.  I tried this on
Sunday morning along with a new "sausage patty" product from Boca Burger
that was delicious.  We also had honeydew with lime wedges and scrambled
egg substitute. The muffins were wonderful.

Dr. Weil's Apple-Oat Bran Muffins -- makes 12*

Apple juice concentrate supplies the moisture in these muffins made
without any added fat.  They are best eaten warm.

2         cups whole-wheat pastry flour
1         cup unbleached all-purpose flour
1 1/4   cups oat bran
2 1/2   teaspoons baking soda
1         teaspoon ground cinnamon
1/4      teaspoon ground nutmeg
1/2      teaspoon salt **
1        12-ounce can frozen apple juice concentrate, thawed ***
2         large Granny Smith apples, peeled, cored, and chopped ****
           raw sugar granules mixed with a little cinnamon*****

*          No salt in original recipe.
**        This recipe makes a lot of batter and would easily make 15-18
***      I used Granny Smith apple juice concentrate.
****    I used Gala apples and did not peel them.
*****  Not in original recipe, but I sprinkled about 1 tsp. raw sugar
mixture on the top of each muffin before baking.

1. Heat oven to 325 degrees (I heated mine to 350 degrees). Lightly oil
12-hole muffin tin (I used PAM spray).

2. Sift flours, oat bran, baking soda, cinnamon, and nutmeg together in
large bowl.  Add apple juice concentrate, chopped apples, and 1 cup
water.  Mix by hand just enough to moisten. Do not over beat. (I found
that a rubber spatula was needed to "lift" the thicker batter at the
bottom of the bowl to mix completely and get a uniform consistency
without over beating.)

3. Spoon batter into prepared cups in muffin tin.  Bake until tops are
lightly browned, about 25 minutes (I found that even with a slightly
higher oven temp, they needed a longer baking time.  Of course, if you
bake more than 12, the baking time may be less.)  Remove muffins from
tin while hot, and cool on rack for about 10 minutes.  Serve warm.

Per muffin: 191 calories, 5 g protein, 1 g fat, 41 g carbs, 4 g fiber,
271 sodium (original recipe without my changes).