Monday, September 26, 2011

Apple and Currant Bran Muffins

I wanted to make some fall-ish muffins for breakfast over the weekend, something with apple but also something relatively healthy, so I adapted these from a recipe online. The muffins were very yummy and moist, and not overly sweet. Another great thing about this recipe is that the baked muffins freeze perfectly: you can make the whole recipe, and pop them in the freezer. When you would like one for breakfast, pull one out of the freezer, microwave for 45 seconds, and you have a delicious, homemade, warm muffin to enjoy with your coffee!

Just note, these do require a bit of planning since the batter needs to sit for 24 hours before you bake it.


Apple and Currant Bran Muffins

Makes about 24 muffins

2 large Golden Delicious apples, peeled and cubed
1 stick butter
3 cups All-Bran cereal
1 cup boiling water
2 cups buttermilk
2 eggs, lightly beaten
2/3 cup sugar
1 cup currants (or raisins)
2 1/2 cups flour
2 1/2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon nutmeg
1/2 teaspoon ground cloves
Pinch of salt

1. In a skillet, melt the butter over medium-low. Add the apples and sautee until tender, about 10 minutes. Set aside and let cool.
2. In a large bowl, stir together the cereal and boiling water. Let cool. Add the buttermilk, eggs, sugar, currants, and apples with butter. Stir in the dry ingredients until just combined. Refrigerate in tightly covered container for at least 24 hours.
3. Preheat oven to 400. Add batter to greased or lined muffin tins about three-fourths of the way full. Bake for 20-25 minutes or until toothpick comes out clean. Cool in pan for 10 minutes, then cool on a wire rack.



 

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