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Nutrition Facts
Serving Size 1 (89g) Recipe makes 24 servings
Calories 164
Calories from Fat 45		(27%)
Amount Per Serving		%DV
	Total Fat 5.0g	7%
	Saturated Fat 2.8g	13%
	Monounsaturated Fat 1.3g
	Polyunsaturated Fat 0.4g
	Trans Fat 0.0g
Cholesterol 28mg		9%
Sodium 253mg		10%
Potassium 194mg		5%
Total Carbohydrate 29.5g		9%
	Dietary Fiber 3.3g	13%
	Sugars 13.2g
Protein 3.8g		7%
detailed view... how is this calculated?

Apple Bran Muffins

Recipe #396603 | 45 min | 25 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: The Daycare Lady
Oct 27, 2009

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

SERVES 24 , 2 dozen muffins (change servings and units)

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.