The very first blog I every wrote was the recipe for my Banana Chocolate Chip Muffin recipe.  Since so many people still visit THAT blog site and I am still getting email feedback about them, and since the Taste of Home Cooking School is coming to the Northland on October 22, I thought I would blog another tasty muffin recipe that is perfect for the Fall season using the apple harvest we're about to enjoy!

Ingredients

  • 2 large golden Delicious apples, peeled and chopped
  • 1/2 cup butter, cubed
  • 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

Directions

  • 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. Yield: about 24 standard-size muffins.Editor's Note: Batter can be stored in a tightly covered container in the refrigerator for up to 2 weeks.

Recipe via:  Taste of Home Cooking Magazine