Instructions: Makes 4 Bundts or 6 muffins.

Total time: about 35 to 45 minutes.

Time to prepare: 15 minutes.

Cooking Time: 20 to 30 minutes

Refrigeration/freezing: Refrigerate up to 4 days. Freeze up to 6 months.

Oatflour and buttermilk make these apple-flavored muffins/cakes sweet and light. Bundt pans are fun, but optional. They taste just as good baked in conventional muffin tins.

Heat the oven to 400 F.

In a mixing bowl, whisk together the whole wheat flour, oat flour baking powder, baking soda, and cinnamon.

In a separate bowl, combine the egg whites, buttermilk, apple butter, brown sugar, and maple syrup. Beat until smooth.

Add the dry ingredients to the buttermilk mixture. Stir just until moistened, about 30 seconds. Distribute the batter evenly among the cups in a nonstick Bundt pan or nonstick muffin tin.

Bake for 20 to 30 minutes or until a knife inserted In the center of a muffin or Bundt comes out clean Let the Bundt pan or muffin tin cool on a cooling rack for about 10 minutes before removing the muffins. To store, let the muffins cool completely on the rack. Seal them inside a plastic bag, and refrigerate or freeze.

source of vitamin b1, calcium, and iron.

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