| 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 |
t |
Finely shredded orange peel |
|
|
OR |
| 3/4 |
t |
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 <bobbi744@acd.net> on Sep 29, 1998, converted by MM_Buster
v2.0l.
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