WHOLE WHEAT OAT MUFFINS
Ingredients:
250ml (1 cup) oats
250ml (1 cup) oat bran
250ml (1 cup) whole-wheat flour
250ml (1 cup) bran
60ml (4 T) sugar
2ml (1/2 t) salt
20ml (4 t) baking powder
1 large grated apple DO NOT LEAVE OUT
30ml (2 T)lite margarine
250ml (1 cup) skim milk
2 eggs, use only one of the yolks, but both egg whites
120ml apricot jam for spreading on the muffins.
Directions:
Mix all the dry ingredients with the grated apple. With the spoon, lift the mixture a few times to incorporate air.
Rub the margarine into the dry ingredients until the mixture resembles fine bread crumbs.
Beat eggs and milk together and add to the other ingredients to form a soft mixture. Do not overmix.
Spoon into a greased muffin pan.
Bake at 180C for 15 minutes.
Serve WITHOUT margarine or butter. Simply cut each muffin in half and top with 2 level teaspoons apricot jam per muffin.
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