Sunday, February 5, 2012

Apple Walnut Bran Muffins

Apple Walnut Bran Muffins
makes 24 muffins
2 large golden apples, peeled and chopped
1/2 cup butter
3 cups All-Bran
1 cup boiling water
2 cups buttermilk
2 eggs, lightly beaten
2/3 cup sugar
1 cup walnuts
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, then stir in buttermilk, eggs, sugar, raisins/walnuts and apples with butter. Combine dry ingredients; stir into apple mixture just until moistened. Bake as many as desired, then just refrigerate the remaining dough in a tightly covered container for up to 2 weeks (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. Makes about 24 standard-size muffins. 

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