Brandied Apple Morning Muffins

1/2 teaspoon baking soda
1 cup buttermilk
1 cup old fashioned rolled oats
1 apple, peeled and chopped
1/8 cup brandy
1/2 cup brown sugar
1 egg beaten
1 cup flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 cup margarine, melted and cooled slightly
1 cup golden raisins
1/2 cup walnuts, fine chopped
1/2 cup cherry or raspberry preserves

Preheat oven to 400�F; grease muffin cups. Completely dissolve baking soda into buttermilk. Add oats and stir. Let oats soak in buttermilk mixture for 30 minutes. Place chopped apple into saucepan with brandy. Cook til slightly tender; cool slightly. Add brown sugar, egg, flour, salt, baking powder, cinnamon and nutmeg to oat mixture. Add melted margarine, raisins, walnuts and apple mixture; mix well by hand. Spoon batter into greased muffin cups, about 2/3 full. Top with 1 tsp of preserves. Bake for 25-30 minutes or til toothpick inserted in middle comes out clean. Batter may be held in fridge for 3 weeks; double or triple recipe and bake as needed.

Makes 12 large or 18 small muffins.

The Bonnynook Inn