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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
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

Printed from tasteofhome.com Jul 6, 2008

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Apple Bran Muffins cont.

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.

Yield: about 24 standard-size muffins.