Apple Coffeecake Muffins

Apple Coffeecake Muffins
Yield: 12 muffins

Filling:
1 Small unpeeled apple, finely chopped
1/4 c Chopped walnuts
2 T Butter or margarine, melted
1 T Granulated sugar
1 t Cinnamon

Batter:
1 1/2 c 100% bran cereal
1 1/2 c Milk
1 Egg
1/2 c Packed brown sugar
1/3 c Vegetable oil
2 c All-purpose flour
1 T Baking powder
1 t Allspice
1/2 t Salt

Grease large muffin tins or line with paper baking cups.
Combine all filling ingredients; set aside.
Combine cereal and milk; let stand 5 minutes.
Stir in egg, brown sugar and oil.
Mix remaining ingredients in large bowl.
Stir cereal mixture into dry ingredients, stirring just until moistened.
Spoon half of batter into muffin cups.
Top each with 1 T apple filling, pressing gently into batter.
Spoon remaining batter on top.
Bake at 400F (200C) for about 20 minutes or until firm to the touch.
Cool in pans 5 minutes; remove muffins and cool on rack. Store in airtight container.

6 week bran muffins

I love these muffins for many reasons! The batter can be stored in the fridge for up to 6 weeks! You can make as many or as few muffins as you want - so you can have warm fresh muffins everyday!

The recipie makes about 72 muffins (depending on how full you fill the muffin cups)
I have thought about revising this recipie even further to try and make it even more pts friendly but I have not had a chance yet.

Ingredients
2 cup boiling water
2 cup Kellogg's Original All-Bran
1 cup butter
3 cup sugar
4 large egg(s)
4 cup buttermilk
5 cup all-purpose flour
1 Tbsp + 2 tsp baking soda
1 tsp table salt
4 cup Kellogg's Complete Wheat Bran Flakes
3 cup raisins

Instructions
1.in large bowl combine boiling water and the 2 cups of all-bran
2. Cream together butter, sugar, eggs and buttermilk. Add bran mixture. stir in flour, baking soda and salt.
3. Fold in 4 cups bran cereal. fold in raisins.
4. Cover batter and place in refrigerator overnight
5. Place batter in muffin pans. Bake at 425 for 20 minutes

Notes:
Batter can be stored for up to 6 weeks in a tightly covered bowl in the refrigerator.
Be sure to stir batter well before each use.

approx 2pt per muffin (depends on how full you fill muffin cups)
makes approx 70 muffins

1 Point Muffins

Contributed by Lynn (WWW Board)

1 can pumpkin (not pie mix)
1 box cake mix
1 1/4C water

Mix well and place in muffin liners. Bake at 350 for 18-20min.

I only got 33 out of this batch but the recipe builder spit out 1pt for 33 so I'll take it. If I was a little more light handed at the start I probably could have squeezed out the 3 extra. I used yellow cake mix for the first time and it's good, sweeter than spice but yummy. Enjoy! (I have a guilt free conscious knowing they are truly 1pt) :-)