| 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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