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Apple-Ginger Oat-Bran Muffins

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Yield: 12 muffins View Nutrition Facts


  • 1/2 cup  2 percent milk
  • 1 1/2 teaspoons  cider vinegar
  • 1 cup  all-purpose flour
  • 3/4 cup  oat bran
  • 1/2 cup  (packed) light brown sugar
  • 1 teaspoon  baking powder
  • 1/4 teaspoon  baking soda
  • 3/4 teaspoon  ground cinnamon
  • 1/4 teaspoon  salt
  • 2 large eggs, beaten
  • 1/4 cup  apple juice
  • 2 tablespoons  extra-light olive oil
  • 3/4 cup  finely chopped unpeeled apple
  • 2 teaspoons  grated fresh ginger
  • Streusel topping
  • 2 tablespoons  all-purpose flour
  • 1/4 teaspoon  ground cinnamon
  • 1 tablespoon  extra-light olive oil
  • 2 tablespoons  finely chopped unpeeled apple


1. Heat oven to 425 degrees F. Line the cups of a standard muffin pan with paper liners or coat cups with nonstick cooking spray.

2. In a measuring cup, combine milk and vinegar; set aside.

3. In a large bowl, combine next 7 dry ingredients. Make a well in the center; set aside.

4. In a medium bowl, combine milk with next 5 ingredients. Pour mixture into well and stir until batter is still slightly lumpy.

5. Pour into muffin pan.

To make topping:

6. In a bowl, combine flour and cinnamon. Stir in oil until mixture resembles coarse crumbs. Stir in apple. Sprinkle over batter.

7. Bake 15 to 18 minutes, or until tops are golden and a toothpick inserted in center comes out clean. Cool for 5 minutes in pan on a rack; remove from pan to cool completely.

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