15 minutes prep, 25 minutes baking

2 cups all-purpose flour

1-teaspoon baking soda

¼ teaspoon ground cinnamon

¼ teaspoon ground ginger

¼ teaspoon ground allspice

¼ teaspoon ground nutmeg

¼-rounded teaspoon of salt

2 large eggs

1 cup, plus 2 tablespoons frozen, thawed apples juice concentrate

2/3 Cup of buttermilk

2-tablespoons oat bran

2 small Granny Smith apples, peeled, cored and chopped

1/3 cup chopped walnuts (about 1 1/3 ounces)

Garnish: 1 small Granny Smith apple, peeled, cored and cut into 12 thin slices.

o Preheat oven to 375 F. Grease 12 standard size muffin pans or line with paper liners.

o Mix together flour, baking soda, cinnamon, ginger, all spice, nutmeg, and salt.

o Mix together eggs, apple juice, and buttermilk.

o Stir flour mixture and oat bran into egg mixture until dry ingredients are just moistened. Do not over mix. Gently stir in chopped apples and nuts.

o Spoon batter into prepared muffin pan, filling cups two-thirds full. Garnish each muffin with an apple slice.

o Bake muffins until lightly golden and tops spring back when pressed, 25 minutes. Transfer pan to a wire rack to cool slightly. Turn muffins out onto a rack to cool completely.

Blueberry Muffins

Submitted by Evelyn Baker

½ Cup of milk

¼ Cup of salad oil

1 egg (beaten slightly)

1 ¼ Cups of flour

½ Cup of sugar

2 teaspoons of baking powder

½ teaspoon of salt

1Cup of blueberries (fresh or frozen)

Stir milk, salad oil into slightly beaten egg. Sift together all the dry ingredients and add to the milk, oil and egg mixture. Stir just until dry ingredients are moist. Fold in blueberries. Batter should be lumpy. Fill greased muffin cups 2/3 full. Bake 20-25 minutes at 400 F. Depending on your oven you may need to reduce the oven temperature.

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