Yield: 10 muffins
|¼ cup||(1/2 stick) butter or margarine|
|Nut Topping (recipe follows)|
|1 cup||Unsifted all-purpose flour|
|1 cup||Whole-wheat flour|
|¼ cup||Oat bran|
|2 teaspoons||Baking powder|
|1 teaspoon||Ground cinnamon|
|½ teaspoon||Baking soda|
|2||Small (1/2 lb) red baking apples|
1. Heat oven to 400'F. Grease ten 2½-inch muffin-pan cups. In 1-quart saucepan, melt butter; remove from heat and stir in milk and honey until well mixed. Stir in eggs; set aside. Meanwhile, prepare Nut Topping.
2. In large bowl, combine flours, bran, baking powder, cinnamon, baking soda, and salt; set aside. Cut one ½-inch-thick slice from side of each apple and reserve. Core and cut enough of remaining apples into ¼-inch cubes to measure about 1 C. Fold diced apple into flour mixture. Stir butter mixture into flour mixture just until dry ingredients are moistened. Spoon into greased cups.
3. Cut reserved apple slices crosswise into 4-inch-thick slices; insert 2 or 3 thin slices into top of muffin batter; sprinkle with Nut Topping. Bake muffins 20 to 25 minutes or until golden brown.
Remove muffins from cups and cool to room temperature on wire rack.
Nut Topping: In cup, combine 3 T coarsely chopped walnuts, 2 T sugar, and ¼ t ground cinnamon.
Country Living/Dec/90 Scanned & fixed by DP and GG