Breads

Commercially baked muffins have become as large as small birthday cakes and loaded with calories and fat. These muffins, on the other hand, are delicious and loaded with fiber and heart-friendly oat bran. They may truly be the breakfast of champions. You may use Granny Smith or Gravenstein apples, but feel free to try your favorite green apple. You can freeze what you don't consume right away for a later date.

Food as Medicine
Oat bran binds cholesterol in the gut and blocks its absorption. These muffins can help you move toward a healthy daily goal of 40 grams of fiber, which is about twice what most Americans consume.

Expeller-pressed canola oil for oiling the muffin pan
2 large green cooking apples
2 cups whole-wheat pastry flour
1 cup unbleached white flour
1 1/4 cups oat bran
2 1/2 teaspoons baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 12-ounce can apple juice concentrate, thawed
1 cup water

1. Heat oven to 325° F. Lightly oil muffin pan. Peel and core apples; chop them coarsely. Set aside.

2. In a mixing bowl, stir together pastry flour, white flour, oat bran, baking soda, cinnamon, and nutmeg.

3. Add thawed apple-juice concentrate, chopped apples, and enough water to make a light batter.

4. Mix just enough to moisten all ingredients. Divide batter among the muffin cups and bake till lightly browned, 25-30 minutes.

5. Remove muffins from cups while hot.

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