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Recipe for apple-bran muffins

Karoline Boehm Goodnick FOR THE BOSTON GLOBE

Makes 12

Autumn’s favorite fruit is put to good use in these bran muffins, which bake up moist and tender from both grated and diced apples. If you’re eating them the same day you make them, you can grate all the apples.

Butter (for the pan)
cups flour
¾cup coarse wheat bran
1teaspoon baking powder
½teaspoon baking soda
¼teaspoon salt
1teaspoon ground cinnamon
teaspoon freshly grated nutmeg
3medium baking apples (see box, Page 19)
¾cup sugar
2eggs
½cup canola oil
cup chopped walnuts (optional)
Cinnamon-sugar made by mixing
1 tablespoon sugar with ½ teaspoon ground cinnamon

1. Set the oven at 350 degrees. Butter a standard (preferably nonstick) 12-cup muffin pan.

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2. In a bowl, whisk together the flour, bran, baking powder, baking soda, salt, cinnamon, and nutmeg.

3. Peel the apples. Using a large-holed grater, grate 1 apple down to the core into a large bowl. Chop the remaining 2 apples into ½-inch dice.

4. In another bowl combine the apples, ¾ cup sugar, eggs, and oil. Add the bran mixture to the apple mixture and stir just until blended. Fold in the walnuts, if using. Spoon the batter into 12 muffin cups. Sprinkle the tops with cinnamon-sugar.

5. Bake the muffins for 24 minutes or until they are firm and golden. Lisa Zwirn

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