| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Muffins |
12 |
Servings |
INGREDIENTS
| 1/4 |
c |
Buttermilk |
| 1 |
tb |
Baking powder |
| 1 |
ts |
Baking soda |
| 3/4 |
c |
Hot water |
| 1/2 |
c |
Molasses |
| 1 |
c |
Whole-wheat flour |
| 1 |
c |
Oat bran flour |
| 1 |
c |
Unbleached flour |
| 3/4 |
c |
Sugar |
| 1 |
ts |
Salt |
| 1/4 |
c |
Olive oil |
| 1 |
|
Egg |
| 1/2 |
c |
Sugar |
| 1 |
tb |
Unbleached flour |
| 1/4 |
ts |
Salt |
| 3/4 |
c |
Dark corn syrup |
| 1/4 |
ts |
Vanilla |
| 1/2 |
c |
Chopped pecans |
INSTRUCTIONS
FILLING
Combine muffin ingredients in mixing bowl. Hand mix until smooth. Set
aside.
Combine buttermilk with baking powder, water, molasses. Allow to rest for 5
minutes until bubbly. Blend whole wheat flour, oat bran flour (or oatmeal),
white unbleached flour, sugar, baking soda and salt. Pour liquid
ingredients into dry ingredients and mix just to blend. Gently stir..do not
beat. Use muffin liners or oil 12 muffin tin. Put one tablespoon muffin mix
in tin and place 1 tablespoon of filling in the center of each muffin.
Place another tablespoon of muffin mix on top of filling; repeat for 12.
Bake in oven at 325 degrees for 30 to 35 minutes.
Formatted and Busted by Carriej999@AOL.com
Recipe by: Darley Manor
Posted to MC-Recipe Digest by Carriej999 <Carriej999@aol.com> on Mar 8,
1998
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