| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Shelf life, Shelf1 |
1 |
servings |
INGREDIENTS
| 1 3/4 |
c |
All purpose pastry flour – sifted |
| 1 1/4 |
c |
Wheat flour – sifted |
| 1/2 |
c |
Packed brown sugar |
| 1 1/2 |
ts |
Baking powder |
| 3/4 |
ts |
Baking soda |
| 1 1/2 |
ts |
Ground allspice |
| 1/2 |
ts |
Salt |
| 1 |
c |
Bran cereal shreds |
| 1 |
c |
Buttermilk |
| 1 2/3 |
c |
Water |
| 3 |
|
Egg whites |
| 1/2 |
c |
Dried plum puree |
| 1 |
c |
Shredded carrots |
| 1 |
c |
Raisins |
INSTRUCTIONS
Combine and mix flours, sugar, baking powder, soda, allspice and
salt. Set aside. Soften cereal in buttermilk for 3 minutes. Blend egg
whites and puree together, add to softened cereal. Mix in carrots and
raisins. Add dry ingredients. Mix only until thoroughly moistened. Do
not over mix. Spray muffin cups with vegetable oil spray. Scoop mix
into tins. Bake at 400 degrees for 25 minutes, until centers are
done. Shredded zucchini for carrots, currants, dried cherries, dried
diced apples or bananas for raisins.
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