Apple Nut Cinnamon Muffins

These easy-to-prepare muffins are delicious and smell heavenly! From the R.S.V.P. section of an August 1988 Bon Appetit. The recipe was requested from the Crab Apple Inn in Plymouth, New Hampshire. I usually make these in paper-lined muffin tins, cool completely and put into a heavy-duty zip top freezer bag, then rewarm in the microwave.

• Ready In: 53 mins
• Yields: 12 muffins

Ingredients

• 1 3⁄4 cups  Raisin Bran cereal
• 1 1⁄4 cups all-purpose flour
• 3⁄4 cup sugar
• 1 1⁄4 teaspoons baking soda
• 1⁄4 teaspoon salt
• 3⁄4 cup buttermilk
• 1⁄4 cup  vegetable oil
• 1  large egg
• 1⁄2 cup  peeled finely chopped apple
• 1⁄2 cup  chopped walnuts or 1⁄2 cup pecans
• 2  tablespoons unsalted butter, melted
• 1 1⁄2 tablespoons sugar
• 1⁄2 teaspoon cinnamon

Directions

1. Preheat oven to 400 degrees.
2. Grease 12 1/2 cup muffin cups or line with paper liners and lightly spray with cooking spray.
3. Mix first 5 ingredients in large bowl.
4. Whisk buttermilk, oil and egg in small bowl.
5. Add to dry ingredients and stir just until blended.
6. Let stand 15 minutes at room temperature.
7. (Batter can be prepared 2 days ahead; cover and refrigerate.).
8. Mix remaining ingredients in small bowl.
9. Spoon 2 tablespoons batter into bottom of each prepared cup; cover evenly with apple mixture.
10. Spoon remaining batter over.
11. Bake until tester inserted in centers comes out clean, about 23 minutes.
12. Cool muffins in cups on rack 3 minutes.
13. (Can be prepared 1 month ahead. Cool completely, wrap each muffin in foil and freeze. Remove in 350 degree oven before serving.).
14. Serve muffins warm.