Made with no added fat or sugar, these tasty muffins use fruit and buttermilk to keep them moíst.
15 minutes preparation,
25 minutes baking
Makes 12 muffins
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1/4 rounded teaspoon salt
2 large eggs
1 cup plus 2 tablespoons frozen, thawed
apple juice concentrate
2/3 cup buttermilk
2 tablespoons oat bran
2 small Granny Smith apples,
peeled, cored, and chopped
1/3 cup chopped walnuts (about 1 1/3 ounces)
1 small Granny Smith apple,
peeled, cored, and cut into
12 thín slices
 Preheat oven to 375° F. Grease 12 standard size muffinpan cups or line with paper liners
 Mix together flour, baking soda, cinnamon, ginger, allspice, nutmeg, and salt.
 Mix together eggs, apple juice, and buttermilk.
 Stir flour mixture and oat bran into egg mixture until dry ingredients are just moistened. Do not overmix. Gently stir in chopped apples and nuts.
 Spoon batter into prepared pan, filling cups two-thlrds full. Garnish each muffin with an apple slice.
 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 rack to cool completely.
Baking Tips: lnstead of frozen apple juice concentrate, use other bottled fruitjuice concentrates. Health food stores generally carry the best variety. Experiment with such interesting flavors as papaya, pineapple, and mango for a tropical taste.