| 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>
A Message from our Provider:
“Jesus Christ is the shelter from life’s storm.”