Onion-dill Muffins
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Breads, Muffins | 12 | Servings | |
INGREDIENTS
| 1 1/2 | c | Wheat Bran Cereal |
| 1 1/4 | c | Milk |
| 2 | Eggs, lightly beaten | |
| 3 | T | Veg. Oil |
| 1 | c | Flour |
| 3/4 | c | Whole-Wheat Flour |
| 1 | T | Baking Powder |
| 1/2 | t | Salt |
| 2 | T | Sugar |
| 1/2 | t | Dried Dillweed |
| 1/2 | t | Dry Mustard |
| 1/2 | c | Onion, finely chopped |
INSTRUCTIONS
Combine cereal and milk in a bowl; let stand 2 min. or til cereal is softened. Stir in eggs and oil. Combine flours and next 5 ingred. in lg. bowl; stir in onion. Make a well in center of mixture; add cereal mixture, stirring just til moistened. Spoon into greased muffin pans, filling 3/4 full. Bake at 400 for 18 min., or til golden brown. Remove from pan immediately. Makes 1 dozen. Posted to MM-Recipes Digest V4 #9 by rpearson@snowcrest.net on Mar 13, 1999
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Nutrition (calculated from recipe ingredients)
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Calories: 103
Calories From Fat: 13
Total Fat: 1.5g
Cholesterol: 33mg
Sodium: 245.9mg
Potassium: 78.3mg
Carbohydrates: 18.3g
Fiber: <1g
Sugar: 3.7g
Protein: 3.9g