| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Vegetables |
Indian |
Breads |
18 |
Muffins |
INGREDIENTS
| 1 |
c |
Wheat bran cereal |
| 1 |
c |
Orange or apple juice juice |
| 1 |
ts |
Baking soda |
| 1 |
c |
Nonfat buttermilk |
| 1 |
c |
Quick oats (uncooked) |
| 1 |
c |
Dried peaches, chopped |
| 1 |
c |
Raisins |
| 1/2 |
c |
Whole wheat flour |
| 1/2 |
c |
All-purpose flour |
| 1/3 |
c |
Sweet 'n Low (4 packets) |
| 1/2 |
ts |
Salt (opt) |
|
|
Vegetable spray |
INSTRUCTIONS
Combine cerel and juice in bowl. Dissolve baking soda in buttermilk, mix.
Add buttermilk, oats, and remaining ingredients to cereal and stir until
well moistened. Coat muffin pans with cooking spray, filling 2/3 full.
Preheat oven to 375 degrees and bake for 20 minutes.
Yield: 18-20 muffins, approximately 120 calories each.
Source: The Indiana Bed & Breakfast Association Cookbook, Publick
House/formatted for MM by B.A. Cleaver.
Posted to MM-Recipes Digest V4 #9 by rpearson@snowcrest.net on Mar 13, 1999
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