Page 313 - Cupcakes

grated apple and stir the wet and dry ingredients together with a wooden spoon

just until combined, 20 strokes. Let the batter rest in the bowl to soften the bran
flakes, 5 minutes.

the Cupcake Doctor says...

I used a Hodgson Mill bran muffin mix in testing this recipe. Grate a rinsed,
unpeeled apple with a coarse shredder. One medium apple will yield about 1
cup grated apple. The recipe can be doubled easily.

3. Spoon or scoop ⅓ cup batter into each prepared muffin cup, filling it three
quarters of the way full. If you have extra batter, mist another muffin cup with
vegetable oil spray and spoon in the remaining batter. Place the pan in the oven.

4. Bake the muffins until they are lightly golden and just spring back when
lightly pressed with your finger, 16 to 19 minutes. Remove the pan from the

oven and place it on a wire rack to cool for 5 minutes. Run a dinner knife around
the edges of the muffins, lift them up from the bottoms of the cups using the end
of the knife, and pick them out of the cups carefully with your fingertips. Place
them on a wire rack to cool for 15 minutes. The muffins are ready to serve, but
will taste even better if allowed to rest for at least a few hours more.

Store these muffins, in a cake saver or under a glass dome, at room
temperature for up to 5 days or freeze them, wrapped in aluminum foil or in a

cake saver, for up to 6 months. Thaw the muffins overnight in the refrigerator
before serving.