Instructions: Preheat oven to 375F. Grease 12 standard size muffin-pan 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-thirds 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.

NOTES : Of course, I havent had them WITH the buttermilk, but substituting the plain no-fat yogurt seems to have worked just fine. They are moist and moderately sweet. I didnt find the oat bran, so I bought a box of Quaker Oat Bran cereal and crushed it up, using it instead. The recipe only calls for 2 tablespoons, and I figure its for added fiber.

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