| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Breads | 12 | Servings | |
INGREDIENTS
| 1 | c | Sifted Whole Wheat flour |
| 1 | c | Unprocessed bran flakes |
| 2/3 | c | Raisins |
| 1/3 | c | Chopped pecans |
| 2 | ts | Baking powder |
| 2 | ts | Baking soda |
| 1/2 | ts | Salt |
| 1 | Egg; beaten to blend | |
| 3 | tb | Safflower oil |
| 2 | tb | Honey |
| 2 | tb | Molasses |
| 1 | ts | Cider vinegar |
| 1 | c | Milk |
INSTRUCTIONS
Preheat oven to 425 degrees. Combine flour, bran, raisins, pecans, baking powder, baking soda and salt in large mixing bowl. Stir thoroughly. Mix egg, milk, oil, honey, molasses & vinegar in small bowl. Make a well in center of dry ingredients. Add egg mixture and stir only until just combined; do not overmix. Fill muffin cups 2/3 full with batter. Bake 15 minutes. Serve warm. Variations- Add grated carrot, crushed pineapple, chopped prunes, chopped apples, cinnamon, or any other fruits and spices. Source: Bon Appetit magazine, date unknown Typed for you by Karen Mintzias
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