| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Vegetables, Grains |
|
Breads, Quick |
24 |
Muffins |
INGREDIENTS
| 2 1/4 |
c |
AM Wheat Bran |
| 2 |
c |
Milk or soy milk |
| 2 |
|
Eggs or egg replacer |
| 1/4 |
c |
AM Unrefined Vegetable Oil |
| 1/2 |
c |
Honey (or less to taste) |
| 2 1/2 |
c |
AM Multi Blend Flour |
| 2 1/2 |
tb |
Non-alum baking powder |
| 1 |
ts |
Sea salt (optional) |
| 1 |
ts |
Cinnamon |
| 1 1/2 |
c |
Raisins |
| 3/4 |
c |
Chopped walnuts or pecans (optional) |
INSTRUCTIONS
In a large mixing bowl combine the bran, milk, eggs, oil and honey. In a
second bowl, combine all the remaining ingredients. Add the dry mixture
to the liquid and mix thoroughly. Fill oiled muffin tins. Bake in 350 F.
oven for 30 minutes, or until tops are lightly browned. Cool on a rack.
When thoroughly cooled, store covered in refrigerator or freezer. Makes
24 large muffins.
Oat Bran Variation: To make Aunt Hilda's bran muffins, follow recipe above
with these simple changes:
a) Substitute 2-1/2 cups of oat bran for the wheat bran.
b) Increase the honey to 3/4 cup.
Everything else is the same.
Source: Arrowhead Mills "Multi Blend Flour Recipes" tri-fold
Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/am.zip
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