Well, our little bun in the oven is being stubborn and missed his due date. Hopefully he will make his arrival soon and I can share our cute little one with you! Until then...
Fall not only means pumpkin, but it also means apples! Fuji are my favorite to snack on but tart apples in baking and dipped in fruit dip are also amazing. These muffins make a great, quick breakfast or tasty snack. I love the hint of nutmeg and cinnamon in combination with the apples and raisins. The bran is in no way overwhelming - good for those who don't want too "healthy tasting" muffins!
3 C flour
2 tsp baking powder
2 tsp cinnamon
1 tsp salt
1/2 tsp baking soda
1/2 tsp ground nutmeg
1 1/2 C milk
2/3 C brown sugar
1/2 C canola oil
1 tsp vanilla
2 C All-Bran
2 C shredded, peeled tart apples (like granny smith)
1 C chopped pecans
1 C raisins
Preheat the oven to 350.
Line muffin tins with paper liners or with a thin layer of cooking spray.
Combine the flour, baking powder, cinnamon, salt, baking soda, and nutmeg in a large bowl.
Add the milk, eggs, brown sugar, oil, and vanilla and mix completely.
Fold in the All-Bran, apples, pecans and raisins.
Spoon into the muffin tins (fill them about 3/4 of the way full).
Bake for 16-20 minutes until a toothpick comes out clean.
Cool in the pan for 3-5 minutes and then finish cooling on a wire rack.
*This recipe is slightly altered from Taste of Home.