| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Grains |
|
Breads |
12 |
Servings |
INGREDIENTS
|
|
Karen Mintzias |
| 1 1/2 |
c |
Whole bran cereal |
| 1 |
c |
Skim milk |
| 1 |
|
Egg, beaten |
| 1/3 |
c |
Molasses |
| 1/4 |
c |
Butter or margarine, melted |
| 1/2 |
c |
All-purpose flour |
| 1/2 |
c |
Whole-wheat flour |
| 2 |
tb |
Toasted wheat germ |
| 2 |
ts |
Baking powder |
| 1/2 |
ts |
Baking soda |
| 1/2 |
c |
Raisins |
| 1/2 |
c |
Chopped nuts |
INSTRUCTIONS
In a small mixing bowl combine bran and milk; let stand for 3 minutes. Stir
in egg, molasses, and butter or margarine; set aside.
In a medium mixing bowl combine all-purpose flour, whole wheat flour, wheat
germ, baking powder, and baking soda. Make a well in the center. Add bran
mixture; stir til moistened. Fold in raisins and nuts.
Grease muffin cups or line with paper bake cups; fill two-thirds full. Bake
in a 400 F oven for 20 to 25 minutes or til muffins are done. Cool. Cover
and chill to store.
Per muffin: 159 cal., 5 g pro., 21 g carbo., 8 g fat, 33 mg chol., 227 mg
sodium. USRDA: 11% vit. A, 10% vit. C, 9% iron.
Source: Better Homes and Gardens 1986 Best-Recipes Yearbook Typed for you
by Karen Mintzias
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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