Plump the dried apples in hot water and drain. Preheat oven to 400°F. Spray muffin tins, or if using baking cup liners, spray the top surface of the pans and fill with the paper liners, set aside.
Using a large bowl, combine the flour, baking soda, baking powder, cinnamon and salt and blend with a wire whisk to combine well. In another large bowl whisk together the butter/oil, honey, molasses, brown sugar, vanilla extract, maple extract and eggs. Mix well. Whisk in buttermilk, wheat germ and bran. Let this batter sit for 10-15 minutes. Add the walnuts and apples to the wet ingredients and then add to the dry ingredients; blend until just mixed. This batter can be covered and refrigerator overnight, if desired. Divide the batter among the lined tins and bake for about 15-16 minutes, or until a muffin tests done with a toothpick. Makes 20 muffins.