| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs, Dairy |
Jewish |
Muffins, Low-fat |
12 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Whole wheat flour |
| 1 1/2 |
c |
Bran Buds.; or All Bran |
| 1/4 |
c |
Sesame seeds; toasted |
| 1 |
tb |
Baking powder |
| 1 |
ts |
Cinnamon |
| 1/2 |
ts |
Baking soda |
| 1 |
pn |
Salt |
| 1 |
|
Egg |
| 3/4 |
c |
Buttermilk; or low-fat yogurt |
| 1/2 |
c |
Brown sugar |
| 1/3 |
c |
Applesauce |
| 2 |
tb |
Molasses; or honey |
| 1 1/2 |
c |
Carrots; grated |
| 1/2 |
c |
Apples; chopped (opt) |
INSTRUCTIONS
Combine all the dry ingredients (except apples and carrots) in a large
bowl. In another bowl whisk together the egg, sugar, buttermilk/yogurt,
mollasses, oil. Add to the dry stuff. Mix until moist. Add carrot and
raisins. Bake at 350 for 25-30 minutes. Either makes 12 muffins or 24 bars
(based on a 13x9 pan)
Recipe by: Net
Posted to JEWISH-FOOD digest by Annice Grinberg
<VSANNICE@WEIZMANN.WEIZMANN.AC.IL> on Oct 22, 98, converted by MM_Buster
v2.0l.
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“That man is truly happy who can say of all his substances, be it little or be it much, ‘The Lord gave it to me’. #Charles Spurgeon.”