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Meet the Cook: This recipe dates back to when our two girls - now 15 and 12 - were in preschool and it was my turn to bring a snack for the class. My husband especially asks for the muffins in winter. Crafts and reading are my hobbies. -Nancy Brown, Klamath Falls, Oregon
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Nutritional Facts 1 serving (1 each) equals 163 calories, 5 g fat (3 g saturated fat), 29 mg cholesterol, 266 mg sodium, 29 g carbohydrate, 3 g fiber, 4 g protein.
Originally published as Apple Bran Muffins in Country Woman May/June 1995, p33
Big Batch Baked GoodsWe enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas
We enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas
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Reviewed on Jun. 20, 2012 by schweitzerca
These were okay and I may make them again because everybody but me really liked them. I like more of a true bran muffin. I like using buttermilk and all the spices.
Reviewed on Jun. 09, 2012 by vewebber58
Yummy muffins.....nicely spiced and moist with all the little apple chunks. Letting the batter sit in the fridge for 24 hours makes the raisins so soft and good. I will definitely make them again!
Reviewed on Jan. 16, 2012 by sstetzel
BethGirvan Can regular milk be substituted. What do you suggest?
Put 2 tbsp of either lemon juice or vinegar into a 2 cup glass measure and fill to the two cup line with milk. Let it set about 5 minutes and you'll have your buttermilk substitute!
Reviewed on Jan. 16, 2012 by BethGirvan
I would like to try this recipe but I don't like buttermilk. Can regular milk be substituted. What do you suggest?
Reviewed on Jan. 06, 2012 by Gilligan83
These high fiber muffins are unbelievable. I make them at least once a month. An excellant way to eat something delicious that is excellant for you.
Reviewed on May. 18, 2011 by pinkapplesauce
These are mouthwatering little muffins. I used golden raisins in mine.
Reviewed on Dec. 16, 2008 by doodledog
These were very good!!!!! I would make them again.
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