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<blockquote data-quote="moreluck" data-source="post: 628545" data-attributes="member: 1246">Apple Bran MuffinsThis SERVES 24 , 2 dozen muffins<ul>
<li data-xf-list-type="ul">2 large golden delicious apples, peeled and chopped</li>
<li data-xf-list-type="ul">1/2 cup butter, cubed</li>
<li data-xf-list-type="ul">3 cups all-bran cereal</li>
<li data-xf-list-type="ul">1 cup boiling water</li>
<li data-xf-list-type="ul">2 cups buttermilk</li>
<li data-xf-list-type="ul">2 eggs, lightly beaten</li>
<li data-xf-list-type="ul">2/3 cup sugar</li>
<li data-xf-list-type="ul">1 cup raisins</li>
<li data-xf-list-type="ul">2 1/2 cups all-purpose flour</li>
<li data-xf-list-type="ul">2 1/2 teaspoons baking soda</li>
<li data-xf-list-type="ul">2 teaspoons ground cinnamon</li>
<li data-xf-list-type="ul">1 teaspoon ground nutmeg</li>
<li data-xf-list-type="ul">1/2 teaspoon ground cloves</li>
<li data-xf-list-type="ul">1/2 teaspoon salt</li>
</ul>
<ol>
<li data-xf-list-type="ol">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&#039;s Note: Batter can be stored in a tightly covered container in the refrigerator for up to 2 weeks.</li>
</ol></blockquote>

[QUOTE="moreluck, post: 628545, member: 1246"] Apple Bran Muffins This SERVES 24 , 2 dozen muffins [LIST] [*]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 [/LIST] [LIST=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. [/LIST] [/QUOTE]

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