Apple Bran Muffins
Country Woman
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
SERVINGS: 24
CATEGORY: Breads
METHOD: Baked
TIME: Prep: 25 min. + chilling Bake: 20 min. + cooling
Ingredients:
- 2 large golden Delicious apples, peeled and chopped
- 1/2 cup butter or margarine
- 3 cups All-Bran
- 1 cup boiling water
- 2 cups buttermilk
- 2 eggs, lightly beaten
- 2/3 cup sugar
- 1 cup raisins
- 2-1/2 cups all-purpose flour
- 2-1/2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
Directions:
In a skillet, saute apples in butter until tender, about 10 minutes. Combine cereal and water in a large bowl; stir in buttermilk, eggs, sugar, raisins and apples with butter. Combine dry ingredients; stir into apple mixture just until moistened. Refrigerate in a tightly covered container for at least 24 hours (batter will be very thick). Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° for 20-25 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack. Yield: about 24 standard-size muffins. Editor's Note: Batter can be stored in a tightly covered container in the refrigerator for up to 2 weeks.