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.