| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
|
12 |
Muffins |
INGREDIENTS
| 1 1/2 |
c |
Unprocessed wheat bran |
| 1 1/3 |
c |
All-purpose flour |
| 1 |
ts |
Baking powder |
| 1/4 |
c |
Butter, room temperature |
| 1/2 |
c |
Sugar |
| 1 |
c |
Low-fat buttermilk |
| 1/2 |
c |
Strong black coffee, cold |
| 1/4 |
c |
Dark corn syrup |
| 1 |
lg |
Egg or egg white |
| 3/4 |
c |
Dark raisins |
INSTRUCTIONS
1.Preheat oven to 375F. In a large bowl, stir together wheat bran, flour,
and baking soda.
2.In a medium sized bowl, beat butter and sugar until smoothly blended. Add
buttermilk, coffee, corn syrup, and eggs; beat until blended. Add coffee
mixture to flour mixture. Stir just until dry ingredients are evenly
moistened, stirring in raisins with last few strokes (batter will be thin).
3.Spoon batter into 12 spray-coated or paper lined, 2-1/2-inch muffin cups.
Cups will be full. Bake about 25 minutes, or until tops of muffins spring
back when firmly pressed. Serve warm.
4.NUTRITIONAL INFORMATION per muffin: 191 Cal; 5g Fat; 4g Protein; 37g
Carbohydrate; 16mg Cholesterol; 19g sugar; 176mg Sodium Exchanges: 1-1/2
bread; 1 fruit; 1/2 fat Posted to The Gourmet Connection Recipe Page
Newsletter 23 Mar 97 by Gourmet Connection <capco@norwich.net> on Mar 23,
1997
A Message from our Provider:
“Society’s rejects have a special place in God’s heart”