Apple Bran Muffins

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

• Ready In: 45 mins
• Serves: 24
• Yields: 2 dozen muffins

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.