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Apple Bran Muffins

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

24 ServingsPrep: 25 min. + chilling Bake: 20 min. + cooling

Ingredients

2 large golden Delicious apples, peeled and chopped
1/2 cup butter, cubed
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.

2 of 2

Apple Bran Muffins (continued)

Editor's Note: Batter can be stored in a tightly covered container in the refrigerator for up to 2 weeks.

Nutrition 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.