| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Eggs | Basic mixes, Breads – qu, Muffins | 12 | Servings | |
INGREDIENTS
| 2 | c | Oat Bran Baking Mix; (in file) |
| 1/2 | c | Chopped walnuts; (optional) |
| 1/2 | ts | Finely shredded orange peel; OR |
| 3/4 | ts | Ground cinnamon; (optional) |
| 1 | Egg; slightly beaten | |
| 1/2 | c | Water |
| 1/4 | c | Cooking oil |
| 1/4 | c | Honey |
INSTRUCTIONS
In a large bowl, mix Oat Bran Baking Mix, walnuts, if using, and orange peel or cinnamon. In a small bowl, combine beaten egg, water, oil and honey. Add egg mixture to dry mxiture, stirring just until moistened. (batter will be lumpy.) Spoon batter into 12 greased or paper-lined muffin cups, filling each cup 2/3 full. Bake in a 400 F. oven for 15-18 minutes or until muffins are golden. Remove muffins from pans. Serve warm or cool. Makes 12 muffins. Per muffin: 123 calories, 5 grams fat, 18 mg. cholesterol, 135 mg. sodium NOTES : To Make Ahead: Wrap cooled muffins in foil; place in freezer bags. Freeze for up to 3 months. Thaw before serving. To reheat, place foil-wrapped, thawed muffins in a 300 F oven for 10-15 minutes. Or, place an unwrapped, thawed muffin on a microwave-safe plate. Microwave muffin, uncovered, on High 15-30 seconds. Recipe by: Better Homes and Gardens Annual Recipes, '95, p. 54 Posted to EAT-LF Digest by Roberta Banghart <[email protected]> on Sep 29, 1998, converted by MM_Buster v2.0l.
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