| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Muffins | 16 | Servings | |
INGREDIENTS
| 2 | c | Shreds of whole bran cereal |
| 1 | c | Buttermilk |
| 1/2 | c | Ripe banana; mashed (1 medium) |
| 1/4 | c | Oil |
| 1/4 | c | Honey |
| 1 | Egg; slightly beaten | |
| 1 | c | Whole wheat flour |
| 1 | ts | Baking soda |
| 1/8 | ts | Salt |
| 2 | tb | Butter; softened (or marg.) |
| 2 | tb | Honey |
INSTRUCTIONS
GLAZE Heat oven to 400 degrees. Line 16 muffin cups with paper baking cups. In large bowl, combine cereal and buttermilk; let stand 10 minutes or until cereal is softened. Add banana, oil, honey and egg to cereal mixture; mix well. Add flour. baking soda and salt; blend well. Fill paper lined cups 2/3 full. In a small bowl, blend glaze ingredients until smooth; set aside. Bake at 400 degrees for 18 to 22 minutes or until toothpick inserted in center comes out clean. Brush muffins with glaze. Serve warm. Yield: 16 muffins Calories 130; Protein 3g; Carbohydrate 20g; Fat 6g; Sodium 200 mg. Postd to Kitmailbox 9/98 by JoAnn Pellegrino Recipe by: Pillsbury-The Complete Book of Baking Posted to KitMailbox Digest by J Pellegrino <[email protected]> on Sep 04, 1998, converted by MM_Buster v2.0l.
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