| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs, Dairy, Vegetables |
|
Muffins, Breads, Breakfast |
4 |
Servings |
INGREDIENTS
| 1 |
c |
Wheat/Oat Bran cereal |
| 1 |
c |
Unbleached All-Purpose Flour |
| 1/2 |
ts |
Salt |
| 1/2 |
c |
Seedless Raisins * |
| 1 |
|
Large Egg |
| 3/4 |
c |
Milk |
| 2 1/2 |
ts |
Baking Powder |
| 1/4 |
c |
Granulated Sugar |
| 1/2 |
c |
Chopped Walnuts |
| 1/4 |
c |
Vegetable Oil |
INSTRUCTIONS
* Finely chopped pitted dates may be substituted to get Date Muffins.
Mix cereal and milk. Let stand a few minutes until most of the milk is
absorbed.
Grease 12 2 1/2-inch muffin cups. Heat oven to 400 degrees F.
Sift flour, baking powder, salt and sugar into a medium-sized bowl. Stir
to mix well. Add dates/raisins and nuts; toss to mix.
Add egg and oil to soaked cereal and beat well with a fork. Pour into
flour mixture and stir only until dry ingredients are moistened. Batter
will be lumpy.
Drop batter into prepared pans, filling each cup half to two-thirds full.
Bake about 30 minutes, or until browned. Remove from pan and serve hot
with butter and jelly or preserves.
From The Redbook Bread Book and Farm Journal's Complete Home Baking Book.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/muffins.zip
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