| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Vegetables |
|
Breads, Breakfast, Muffins |
10 |
Servings |
INGREDIENTS
| 2 1/2 |
c |
40% Bran Flakes Cereal |
| 1 3/4 |
c |
Milk |
| 1 |
c |
Soy Flour |
| 4 |
t |
Baking Powder |
| 3/4 |
t |
Salt |
| 2/3 |
c |
Honey |
| 1/4 |
c |
Dark Molasses |
| 1 1/2 |
c |
Raisins |
| 1 |
c |
Stirred Whole Wheat Flour |
| 1 |
c |
Toasted Wheat Germ |
| 1 1/2 |
t |
Ground Nutmeg |
| 4 |
|
Large Eggs, Slightly Beaten |
| 2/3 |
c |
Vegetable Oil |
INSTRUCTIONS
Combine Bran Flakes, raisins and milk in large mixing bowl. Stir
together whole wheat flour, soy flour, wheat germ, baking powder,
nutmeg and salt; set aside. Combine eggs, honey, oil and molasses in
small bowl; blend well. Add egg mixture to soaked bran flakes; mix
well. Add dry ingredients all at once to bran mixture, stirring just
enough to moisten. Spoon batter into paper-lined 3-inch muffin-pan
cups, filling 2/3rds full. Bake in 350 degrees F. oven 25 minutes or
until golden brown. Serve hot with butter and homemade jelly or jam.
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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