Caramel Apple Bran Muffins

Caramel Apple Bran Muffins

Aw, Fall.  I love the crisp air.  Freshly picked apples and pumpkins, gathered nuts for cooking and snacking on.  Love it!  I find myself baking a lot more than usual.  Can you imagine that?  I couldn’t possible bake more than last month but yeah, I have!  I love it!

My boys have eaten more muffins in the last 3 weeks than they have ever eaten before!   The Pumpkin Muffins are being made at least twice a week at our house.  I think we are getting a little burnt out on them.  There are just so many days/weeks I can eat Pumpkin Muffins.

I decided to make a new muffin recipe and this one is a hit!  Please note, my muffins rose in the oven then went down again.  I don’t know if this is because I let them sit too long or if bran muffins don’t rise well.  If you know, please leave me a comment. Let me know how yours turn out.   Heck, I’d love for you to leave me a comment anyway.  Now…what shall I make next?  

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Caramel Apple Bran Muffins

ingredients

  • 1 cup bran cereal
  • 1 cup buttermilk
  • 1 cup King Arthur unbleached all purpose flour
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 3/4 cups brown sugar, packed
  • 2 Tablespoons molasses, unsulphured
  • 3 Tablespoons oil
  • 1 egg beaten
  • 1 cup shredded or diced apples, 1 medium or 2 depending on size.
  • 1/2 to 1 cup caramel bits

Directions

  • Preheat oven to 400 degrees F
  • Put paper liners in muffin pans
  • Pour buttermilk over bran cereal and let sit
  • Whisk egg, brown sugar, molasses and oil.
  • Sift flour, baking soda, salt and cinnamon together.
  • Add to egg mixture, stir in.
  • Stir in cereal.
  • Fold in apples and caramel bits.
  • Fill paper liners 3/4 way full.
  • Bake in preheated oven for 12 minutes.
  • Turn pan(s) around and cook another 3-5 minutes until toothpick comes out clean.
  • Let sit in pan 1 minute, then take out to cool on rack.