| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Muffins | 12 | Servings | |
INGREDIENTS
| 1/2 | c | Bran cereal |
| 1 | c | Milk |
| 1/4 | c | Oil |
| 1 | Egg | |
| 1 1/4 | c | Flour |
| 1/2 | c | Sugar |
| 1 | tb | Baking powder |
| 1/2 | ts | Salt |
| 1/2 | c | Raisins |
| 4 | oz | Cream cheese; softened |
| 2 | tb | Sugar |
| 1 | Egg |
INSTRUCTIONS
MUFFINS FILLING Preheat oven to 375F. Spray a 12 cup muffin pan with non-stick spray and lightly dust with flour. In a medium bowl, combine cereal and milk; let stand 2 minutes. Add oil and egg; mix well. In a separate bowl, combine flour, sugar, baking powder and salt. Add to cereal mixture all at once and stir until just moistened. Fold in raisins. Spoon batter into muffin cups, filling each cup 2/3rds full. To make filling, combine cream cheese, sugar and egg. Mix until well-blended. Spoon 1 rounded tablespoon on top of each muffin. Bake 25 minutes or until muffin springs back when lightly touched. The White Gull Inn: More Favorite Recipes from our Kitchen: Centennial Cookbook, Amherst Press, Andy Coulson, editor Posted to KitMailbox Digest by KrisE56749@aol.com on Feb 5, 1998
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