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“I was in the mood for muffins and adapted these to change the carb count. The orginal recipe is from the Pillsbury Complete Book of Baking.”
READY IN:
35mins
YIELD:
30 muffins
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine cereal and buttermilk. Let stand until cereal is softened (about 5 min.).
  2. Add apples and juice, oil, and eggs. Blend well.
  3. Stir in remaining ingredients and mix well.
  4. Pour into muffin cups (either greased or with paper liners) (3/4 full) and bake in a 350º oven 15 to 20 minutes.
  5. Immediately remove from pan.

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