After-school Snack Muffins
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Vegetables, Eggs | 1 | Servings | ||
INGREDIENTS
| 12 | Baking cups | |
| 2 | c | Raisin bran cereal |
| 1/2 | c | Boiling water |
| 3/4 | c | All-purpose flour |
| 3/4 | c | Whole weat flour |
| 2 | t | Baking powder |
| 1 1/2 | t | Cinnamon |
| 1/4 | t | Salt |
| 3/4 | c | Milk |
| 1/2 | c | Shredded carrot |
| 1/3 | c | Brown sugar |
| 1/4 | c | Vegetable oil |
| 1 | Egg, beaten | |
| muffins. |
INSTRUCTIONS
Preheat oven to 400*. Place baking cups in muffin pan; set aside. IN a small bowl, combine cereal and water; set aside. In a medium bowl, combine flours, baking powder, cinnamon and salt. Add remaining ingredients to cereal mixture; mix well. Add cereal mixture to flour mixture; stir just until dry ingredients are moistened. Spoon batter into bake cups, filling 3/4 full. Bake 20-25 minutes. Serve warm. Makes Posted to EAT-L Digest by Shawn Zehnder Lea <slea@HIGHTOWERSERVICES.COM> on Sep 19, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 1676
Calories From Fat: 582
Total Fat: 66.1g
Cholesterol: 200.6mg
Sodium: 2498.9mg
Potassium: 1432.9mg
Carbohydrates: 255.7g
Fiber: 21.6g
Sugar: 122.9g
Protein: 32.1g