Mom's Bran Muffins

The All Bran box that set on our kitchen table when I was a kid in the 1950's never tempted me. For one thing, I knew what natural laxative meant! Once a week, just like clockwork the box of ExLax would come out of the medicine chest and I'd be offered that little chocolate "treat." Saturday morning meant two things, cartoons and many trips to the bathroom! Mom was a bit of a health nut, she shopped according to food value... i.e. nutrition so we didn't have Ko-Ko Pops. Sad, I don't even know how to spell it correctly! Even though I stayed away from the cereal, you couldn't keep me from eating these muffins that Mom made often. The recipe used to be on the back of Kellogg's All-Bran box, but it's not there anymore. A quick Google Search will bring you all the variations on this delicious recipe. Perfect for a healthy snack or breakfast, they are only 163 calories each! 

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.