Apple Bran Muffins 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 Printed from tasteofhome.com Jul 6, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Apple Bran Muffins cont. 1/2 teaspoon salt 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. Editor's Note: Batter can be stored in a tightly covered container in the refrigerator for up to 2 weeks. Printed from tasteofhome.com Jul 6, 2008 Copyright Reiman Media Group, Inc © 2008

	Apple Bran Muffins Yield: about 24 standard-size muffins. Printed from tasteofhome.com Jul 6, 2008 Copyright Reiman Media Group, Inc © 2008