| 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 |
ts |
Baking soda |
| 1/2 |
ts |
Salt |
| 1/4 |
c |
Sugar |
| 1/2 |
ts |
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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