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Bread-Muffin: Apple Pecan Muffins

Source of Recipe

Cooking Light, October 1994, page 70


List of Ingredients

1 cup wheat bran flakes cereal with raisins
2/3 cup sugar
1/3 cup graham cracker crumbs
1 1/4 teaspoons baking soda
1/4 teaspoon salt
1 cup nonfat buttermilk
2 tablespoons margarine -- melted
1 egg
1 cup finely chopped peeled Rome apple
1/3 cup chopped pecans -- toasted
2 tablespoons sugar
3/4 teaspoon ground cinnamon
1 tablespoon margarine -- melted
Vegetable cooking spray
1 tablespoon sugar
1 1/2 cups all-purpose flour


Recipe

Combine the first 6 ingredients in a bowl, and make a well in the center of mixture. Combine buttermilk, melted margarine, and egg, and stir well. Add to the flour mixture, stirring just until moistened, and set aside. Combine apple and next 4 ingredients, stirring well; set aside. Spoon 2 tablespoons of batter into each of 12 muffin cups coated with cooking spray.

Divide apple mixture evenly among muffin cups, and top apple mixture with remaining batter, dividing evenly. Sprinkle 1 tablespoon sugar evenly over muffins. Bake at 350ºF for 25 minutes. Remove from pans immediately. Yield: 1 dozen NOTES : The second layer of batter doesn't totally cover the apple-nut mixture in the center, but this gives the muffins a wonderful textured appearance after they're baked.