by Karen D. Fyke

In my perpetual search for the best bran muffin recipe I tried the recipe in the Apostolic Christian Church Cookbook from Oakville, Iowa. It had been submitted by Emma Jean Lantz. The muffins turned out to be really good. They held together well when removed from the cupcake paper and had a very mild banana flavor. The only drawback to the recipe is the number of ingredients.

Combine eggs, 1 cup buttermilk, apple juice, sugar, honey, oil, banana, cinnamon and vanilla in a food processor. Puree.
Place cereal in large bowl. Add egg mixture and remaining buttermilk and raisins. Let stand for 15 minutes. Sift flour, salt and baking soda into cereal mixture. Stir until flour is absorbed; do not overmix.
Place paper liners in muffin-pan cups. Fill each about ¾ full.
Bake in preheated hot oven (400°) for 20 minutes or until tops spring back when lightly pressed with fingertip. The batter can be used immediately or kept in the refrigerator for up to a week. Makes 2 ½ dozen muffins.
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© 2011 Karen D. Fyke. • All rights reserved.