| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | *, Press | 12 | Servings | |
INGREDIENTS
| 1/3 | c | Shortening |
| 1/2 | c | Brown sugar, firmly packed |
| 1 | Egg | |
| 1 | c | Sifted flour |
| 1 | t | Baking powder |
| 1/2 | t | Baking soda |
| 1 | t | Salt |
| 3 | c | Shredded bran cereal |
| 1 | c | Buttermilk |
INSTRUCTIONS
Beat shortening, sugar and egg together. Sift flour, baking powder, baking soda and salt into a bowl. Add bran and mix well. Mix dry ingredients alternately with buttermilk into shortening mixture. Fill greased muffin pans 2/3 full. Bake in 400-degree oven for 20 minutes or until done. Makes 1 dozen muffins. *Liz Caesar's Cook And Tell: Delicious Florentine spinach tart picnic-perfect Published by the Riverside Press-Enterprise 1998/03/25. >>Translated to Mastercook by Pat Hanneman; mc-PER SERVING 30% cff: 179 cals; 7g fat Notes: This recipe was submitted by Judy Dillard of Riverside. Recipe by: Riv PE 98-Mar-25* Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Mar 25, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 182
Calories From Fat: 60
Total Fat: 6.8g
Cholesterol: 19.5mg
Sodium: 374.7mg
Potassium: 148mg
Carbohydrates: 29.1g
Fiber: 2.8g
Sugar: 12.5g
Protein: 3.7g