Bran Muffins With Cream Cheese Filling

In the day that we stand before our Master and Maker, it will not matter how many people on earth knew our name, how many called us great, and how many considered us fools. It will not matter whether schools and hospitals were named after us, whether our estate was large or small, whether our funeral drew ten thousand or no one. It will not matter what the newspapers or history books said or didn’t say. What will matter is one thing and one thing only – what the Master thinks of us.

Randy Alcorn

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	T	Baking powder
1/2	t	Salt
1/2	c	Raisins
4	oz	Cream cheese, softened
2	T	Sugar
1		Egg

INSTRUCTIONS

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

A Message from our Provider:

“An active faith can give thanks for a promise, though it be not as yet performed, knowing that God’s bonds are as good as ready money. #Matthew Henry”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 211 Calories From Fat: 81 Total Fat: 9.2g Cholesterol: 43mg Sodium: 281.3mg Potassium: 133.6mg Carbohydrates: 29.4g Fiber: 1g Sugar: 16.3g Protein: 4.1g