Apple-Pecan Muffins are a delightful way to enjoy fresh crop apples on a blustery winter morning. Treat yourself to warm, home cooked muffins today!

1/3 cup firmly packed brown sugar
1/3 cup chopped pecans, roasted
1 teaspoon ground cinnamon
1-1/2 cups all-purpose flour
1/2 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2/ cup milk
1/4 cup oil
1 egg
1-1/4 cup chopped apples

Preheat oven to 400 °.

Grease or line with paper baking cups a 12 muffin cups pan.

In a small bowl, combine brown sugar, pecans and 1/2 teaspoon of cinnamon.

In a medium bowl blend the milk, oil, egg to mix well, stir in apples.

In a large bowl, combine flour, sugar, backing powder, salt and the remaining cinnamon.

Add the medium bowl of wet ingredients to the large bowl of dry ingredients and stir just until ingredients are moistened.

Fill muffin cups three-quarters full. Top each cup with the brown sugar and pecan mixture.

Bake for 18 – 20 minutes, until the tops are lightly browned.

Yield: 12 muffins

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Baked on the weekend, these fiber rich muffins are much better than an “instant” breakfast when the week day morning finds you in a rush.

1-1/4 cups oat bran
1/2 cup firmly packed brown sugar
1 tablespoon baking powder
1-1/2 teaspoons ground cinnamon
1/2 teaspoon salt
1-1/2 cups shreds of wheat bran cereal
1-1/4 cups skim milk
1 egg
2 tablespoons vegetable oil
1 teaspoon vanilla extract
1/2 cup raisins

Preheat oven to 375 °. Lightly oil or place paper baking cups in two muffin tins, using 18 muffin cups.

Combine oat bran, brown sugar, baking powder, cinnamon and salt in a large bowl. Make a well in the center of the mixture and set aside.

Combine the wheat bran cereal and milk; allow to stand for two minutes. Stir in egg, oil, vanilla and raisins. Add this mixture to the well in the dry ingredients, stirring until just moistened.

Yield: 18 muffins.

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