| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Eggs, Dairy | Jewish | Muffins, Low-fat | 12 | Servings |
INGREDIENTS
| 1 1/2 | c | Whole wheat flour |
| 1 1/2 | c | Bran Buds.; or All Bran |
| 1/4 | c | Sesame seeds; toasted |
| 1 | tb | Baking powder |
| 1 | ts | Cinnamon |
| 1/2 | ts | Baking soda |
| 1 | pn | Salt |
| 1 | Egg | |
| 3/4 | c | Buttermilk; or low-fat yogurt |
| 1/2 | c | Brown sugar |
| 1/3 | c | Applesauce |
| 2 | tb | Molasses; or honey |
| 1 1/2 | c | Carrots; grated |
| 1/2 | c | Apples; chopped (opt) |
INSTRUCTIONS
Combine all the dry ingredients (except apples and carrots) in a large bowl. In another bowl whisk together the egg, sugar, buttermilk/yogurt, mollasses, oil. Add to the dry stuff. Mix until moist. Add carrot and raisins. Bake at 350 for 25-30 minutes. Either makes 12 muffins or 24 bars (based on a 13x9 pan) Recipe by: Net Posted to JEWISH-FOOD digest by Annice Grinberg <VSANNICE@WEIZMANN.WEIZMANN.AC.IL> on Oct 22, 98, converted by MM_Buster v2.0l.
A Message from our Provider:
“That man is truly happy who can say of all his substances, be it little or be it much, ‘The Lord gave it to me’. #Charles Spurgeon.”