| 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 <gigimfg@ix.netcom.com> on Sep
04, 1998, converted by MM_Buster v2.0l.
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