The second layer of batter won't cover the apple-nut mixture; crusty, swirled tops form as the muffins bake.
Ingredients: 1-1/2 cups all-purpose flour 1-1/4 teaspoons baking soda 1/4 teaspoon salt 1 cup wheat bran flakes cereal with raisins 2/3 cup sugar 1/3 cup graham cracker crumbs 1 egg, lightly beaten 1 cup nonfat buttermilk 2 tablespoons margarine, melted 1 cup peeled, finely chopped Rome apple 1/3 cup chopped pecans, toasted 2 tablespoons sugar 3/4 teaspoon ground cinnamon 1 tablespoon margarine, melted Vegetable cooking spray 1 tablespoon sugar
Directions: Combine first 6 ingredients in a large bowl; make a well in center of mixture. Combine egg, buttermilk, and 2 tablespoons margarine; add to dry ingredients. Stir just until dry ingredients are moistened. Set aside. Combine apple and next 4 ingredients; set aside. Spoon 2 tablespoons batter into each of 12 muffin cups coated with cooking spray. Top evenly with apple mixture. Spoon remaining batter evenly over apple mixture. (Batter will not completely cover apple mixture.) Sprinkle 1 tablespoon sugar evenly over batter. Bake at 350 degrees for 25 minutes. Remove from pans immediately. Recipe makes one-dozen muffins.
