| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | *, Press | 12 | Servings | |
INGREDIENTS
| 1 | c | Buttermilk |
| 1 | c | Miller's bran |
| 1/4 | c | Honey |
| 1/4 | c | Margarine, at room |
| temperature | ||
| 1 | c | Flour |
| 1 1/2 | t | Baking soda |
| 1/2 | t | Salt |
| 1/4 | c | Sugar |
| 1/2 | t | Cinnamon |
| Chopped nuts, and/or raisins |
INSTRUCTIONS
Stir together buttermilk and bran; let stand 5 minutes. Mix together honey and margarine and add to buttermilk/bran. Sift together flour, baking soda, salt, sugar and cinnamon. Add dry ingredients to buttermilk/bran mixture. Beat well with a spoon until well moistened. Chopped nuts and/or raisins may be added at this point, if desired. Drop the batter into greased muffin tins or in paper-lined muffin tins. Bake in 375-degree oven 18 minutes. Remove from oven at once. Makes 1 dozen. These muffins freeze well. *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 28% cff: 129cals; 4g fat Notes: Alta Langsdorf of Riverside makes bran muffins with no eggs, using this recipe. 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: 118
Calories From Fat: 36
Total Fat: 4.1g
Cholesterol: 1.4mg
Sodium: 306.1mg
Potassium: 47.3mg
Carbohydrates: 19g
Fiber: <1g
Sugar: 11g
Protein: 1.8g