| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Vegetables, Eggs |
|
Breads, Cooking lig |
26 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Flour |
| 1 |
c |
Whole wheat flour |
| 1/4 |
c |
Firmly packed brown sugar |
| 2 |
ts |
Baking powder |
| 1/4 |
ts |
Baking soda |
| 1/2 |
ts |
Salt |
| 1 |
c |
Quick-cooking oats; uncooked |
| 3/4 |
c |
Raisins |
| 5 |
tb |
Buttermilk; dried |
| 1 1/4 |
c |
Water |
| 3/4 |
c |
Dark molasses |
| 1/4 |
c |
Vegetable oil |
| 2 |
|
Egg; beaten |
|
|
Vegetable cooking spray |
INSTRUCTIONS
Combine first 7 ingredients in a large bowl; stir well. Add raisins; toss
well. Make a well in center of mixture. Combine buttermilk and next 3
ingredients; add to dry ingredients. Stir just until moistened. Spoonbatter
into two 71/2 x 3 x 2 inch loafpans coated with cooking spray.
Bake at 375 degrees for 45 minutes or until a wooden pick inserted in
center comes out clean. Cool in pans 10 minutes; remove from pans. Cool on
wire rack.
Recipe by: Cooking Light Nov/Dec 1992 p. 111
Posted to EAT-LF Digest by Katherine Rodman <[email protected]> on Feb
02, 1998
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