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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 15 |
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This recipe dates back to when our two girls - now 15 and 12 - were in preschool and it was my turn to bring a snack for the class. My husband especially asks for the muffins in winter. Crafts and reading are my hobbies. -Nancy Brown, Klamath Falls, Oregon Ingredients:
2 large golden delicious apples, peeled and chopped |
1/2 cup butter, cubed |
3 cups all-bran cereal |
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:
1. 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.
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