Muffins on our Menu

I made Apple Cinnamon Muffins this morning for breakfast and I mixed up the batter for Apple Bran Muffins.  Apple Bran Muffin batter can stay in the fridge covered for up to 5 days.

APPLE CINNAMON MUFFINS
1/2 cup butter
3/4 cup sugar
1 egg
1 cup buttermilk (I just put a little vinegar in the measuring cup first and then fill to the top with milk.)
1 tsp salt
1/2 cup peeled and sliced apples  (I have been using frozen apples from last fall for this.)
1 cup whole wheat flour
1 cup white flour  (I used 2 cups of white flour.)
1 tsp soda
1 tsp cinnamon

Topping
1 tsp cinnamon
3 tbsp brown sugar

Blend butter, sugar and eggs until smooth.  Add buttermilk, salt and apples.  Mix well.  Add dry ingredients and stir until moist.  Spoon into greased muffin tins and sprinkle with topping.  Bake at 400 for 20 minutes.


APPLE BRAN MUFFINS (5 DAYS)
4 cup flour
3 cup natural bran
2 tsp baking powder
2 tsp baking soda
2 tsp cinnamon
1 tsp salt
1/4 tsp nutmeg
1 cup brown sugar
3/4 cup butter
3 eggs
14 oz can unsweetened apple sauce (I used about 2 cups.)
1 1/2 cup buttermilk  (I just put a little vinegar in the measuring cup first and then fill to the top with milk.)
1/2 cup molasses
1 cup raisins (I didn't have any in the house, so I skipped this.)
1-3 apples, cored and chopped (I have been using frozen apples from last fall for this.)

Sift together first 7 ingredients.  Beat together sugar and butter.  Add eggs one at a time until fluffy.  Stir in remaining ingredients.  Add to dry mixture.  Stir just until moistened.  Store in covered container in the fridge for up to five days.  To bake: 375 for 15-20 minutes.


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