| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Vegetables, Eggs |
|
Muffins |
12 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Wheat bran |
| 1 |
c |
Buttermilk |
|
|
OR 1 tb lemon juice + milk |
| 1 |
c |
All-purpose flour |
| 1 |
ts |
Baking powder |
| 1 |
ts |
Baking soda |
| 1/2 |
ts |
Salt |
| 1/2 |
c |
Raisins or dates |
| 2/3 |
c |
Brown sugar |
| 1/2 |
c |
Vegetable oil |
| 1 |
|
Egg |
INSTRUCTIONS
In small bowl, stir together wheat bran and buttermilk. In a medium bowl,
mix dry ingredients and stir in raisins.
In a separate bowl, using an electric mixer, beat together sugar, vegetable
oil and egg. Stir in bran mixture. Add to dry ingredients all at once and
stir just until moistened.
Grease muffin tins or spray paper cups. Bake at 400 F for 15 to 20 minutes
or until toothpick comes out clean. Cool tins 10-15 minutes on wire rack,
then remove muffins.
Muffins 'n more, TransAlta Utilities booklet, undated Shared and tested by
Elizabeth Rodier, Calgary, Alberta March 94.
A Message from our Provider:
“We can do nothing, we say sometimes, we can only pray. That, we feel, is a terribly precarious second-best. So long as we can fuss and work and rush about, so long as we can lend a hand, we have some hope; but if we have to fall back upon God — ah, then things must be critical indeed! #A.J. Gossip”