Name: Rocky Mountain Bran Muffins
Ingredients: 1 Egg, beaten; 1 c Buttermilk; 1/2 c Vegetable oil; 1/2 c Brown sugar; 2 tb Molasses; 1 1/2 c Natural bran; 1/2 c All-purpose flour; 1/2 c Wheat germ; 1/4 c Each of sesame and sunflower seeds; 1 ts Baking soda; 1/2 ts Each of salt, cinnamon, and nutmeg; Pinch of ground cloves; 1/2 c Raisins

No plan of God’s can be thwarted; when He acts, no one can reverse it; no one can hold back His hand or bring Him to account for His actions. God does as He pleases, only as He pleases, and works out every event to bring about the accomplishment of His will. Such a bare unqualified statement of the sovereignty of God would terrify us if that were all we knew about God. But God is not only sovereign, He is perfect in love and infinite in wisdom.

Jerry Bridges

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy, Vegetables, Grains	Rocky Mountain	Desserts, Cakes, Muffins	12	Muffins

INGREDIENTS

1		Egg, beaten
1	c	Buttermilk
1/2	c	Vegetable oil
1/2	c	Brown sugar
2	tb	Molasses
1 1/2	c	Natural bran
1/2	c	All-purpose flour
1/2	c	Wheat germ
1/4	c	Each of sesame and sunflower seeds
1	ts	Baking soda
1/2	ts	Each of salt, cinnamon, and nutmeg
		Pinch of ground cloves
1/2	c	Raisins

INSTRUCTIONS

Preheat oven to 375F (190C). Grease 12 muffin cups or coat with cooking
spray.  In a medium-sized mixing bowl, stir egg with buttermilk, oil, sugar
and molasses.
Measure bran, flour, wheat germ, seeds, baking soda, salt and spices into a
large mixing bowl.  Stir with a fork until mixed, then, make a well in
centre.  Pour in buttermilk mixture, stirring just until combined.  Stir in
raisins.
Spoon batter into muffin cups. Bake in center of 375F (190C) oven until a
cake tester inserted into center of a muffin comes out clean, about 20 to
22 minutes.  Remove from oven and let stand for 5 minutes.  Then turn out
onto a cooling rack.  Serve warm.  Store muffins in a sealed bag at room
temperature for up to 2 days.  For longer storage, refrigerate muffins or
preferably freeze.
Nutrients per muffin: 5.8g protein, 13.9g fat, 29.8g carbo's, 248 cals.
Excellent source of magnesium.
By: Lois Hughes, Chatelaine Magazine, April 1996 Prep time: 15mins Baking
time:    20mins
Posted to EAT-L Digest 20 Sep 96
Date:    Sat, 21 Sep 1996 12:41:09 +0700
From:    Serene Ong <sereneo@INFO.BISHKEK.SU>

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