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BigBatch Applie Pie Muffins

My mom shared this recipe with me, and I’m sharing it b/c I was asked for it by a few people so I figured I’d write it all out once and just link it! It’s moist b/c of the apple, yummy because of the apple and raisin, and healthy b/c there’s fruit and bran in there! Not to mention it’s convenient – the mix keeps for up to a month in your fridge. Just don’t stir it anymore once you’ve put it in there.

Note: use the absolute biggest bowl you can find for the last step, as that’s the bowl you’ll add all the other steps to. My most gigantic bowl was only just barely big enough.

5 cups Raisin Bran cereal
2 cups quick oats
2 cups boiling water
1 cup cooking oil

4 large eggs
4 cups buttermilk (substitute: 4 cups milk with a few squirts of lemon)
1 can apple pie filling (I was impatient and didn’t have filling on hand, so I used a big jar of applesauce and that works alright. it’s worth using the pie filling for the chunks of apple though!)

6 1/2 cups all purpose flour
2 cups white sugar
1 tbsp baking powder
1 tbsp baking soda
1 tbsp cinnamon (i’m a sucker for cinnamon and doubled this)
2 tsp ground nutmeg
1 1/2 tsp salt

Measure first 4 ingredients into large heatproof bowl. Stir and let stand 5 minutes (or just continue the recipe to the same effect)

In another large bowl, beat eggs and buttermilk. Add the pie filling and stir, then add mixture to cereal mixture and stir again.

Measure remaining 7 ingredients into extra-large bowl and stir. Make a well in the center and add the cereal/apple mixture. Stir until just moistened. Cover and chill. You can now store this mix in the fridge for up to 1 month, making muffins as the mood strikes (or as the platter empties)

To bake:
preheat oven to 375. Grease muffin tins well (my mom assures me that paper is a very bad choice for these and this is the only way to go) and fill greased muffin tins 3/4 full. Bake 25 to 30 minutes until a toothpick can come out clean. Let stand in pan for 5 minutes before removing. Enjoy!

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