| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 1/2 |
c |
Hot water |
| 1 1/2 |
c |
All bran |
| 1/4 |
c |
Butter or margarine |
| 3/4 |
c |
Sugar -and- |
| 1/4 |
c |
Brown sugar |
| 2 |
|
Eggs |
| 2 |
c |
All purpose flour |
| 3 |
ts |
Baking powder |
| 1/4 |
ts |
Salt |
| 1 |
c |
Buttermilk (or you can use the powdered buttermilk with the appropriate amount of water – see can) |
INSTRUCTIONS
Measure water into batter bowl. Bring to boil - (this is a microwave recipe
so it is done in the micro) Stir in cereal. Add butter. Let stand until
butter is softened. Beat in sugars and eggs. Blend in flour, baking powder,
salt and buttermilk until well mixed. Spoon into baking cups, filling half
full.
This recipe can be doubled, stored in fridge for 1 month to 6 weeks and
used as needed. Add 12 to 15 seconds additional time when using chilled
batter.
Cook in microwave in paper cup in micro muffin pan: 1 muffin - high - 35 -
40 seconds 2 muffins - high - 45 - 60 seconds 4 muffins - high - 45 sec - 1
1/2 minutes 6 muffins - high - 1 1/2 - 2 minutes
times may vary depending on the power of your microwave. The distinct
advantage of this approach is that kids coming home from school can fix
themselves a healthy snack. These are so very goo - and good for them!
Posted to TNT - Prodigy's Recipe Exchange Newsletter by "Edward C. Bross"
<ebross@mixcom.com> on Jul 17, 1997
A Message from our Provider:
“Where love is, God is. #Henry Drummond”