| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs, Dairy | 36 | Servings | ||
INGREDIENTS
| 4 1/2 | c | Unbleached flour |
| 3 | c | All-Bran |
| 2 | c | Rolled oats |
| 1 | c | Millet |
| 1 1/2 | c | Firmly packed brown sugar |
| 4 1/2 | ts | Baking soda |
| 2 | tb | Cinnamon |
| 1 1/2 | c | Raisins; chopped or whole |
| 3/4 | c | Vegetable oil |
| 1 | Egg | |
| 4 | Egg whites | |
| 3 3/4 | c | Buttermilk |
INSTRUCTIONS
Preparation :20 Cook :20 Stand :00 Total :40 Mix first 8 ingredients well. Store in air tight container in a cool, dry place. To make muffins: Combine wet ingredients (last 4 ingredients). Combine dry mix with wet ingredients. Stir only until blended. Spray muffin pans with a non-stick spray. Spoon batter into muffin cups until 2/3 full. Bake in preheated, 400 degree oven, until firm to the touch, 18-20 minutes. Cool slightly, invert pans and remove muffins. For a smaller batch: Combine 4 1/2 cups of the stirred muffin mix with 1/4 cup vegetable oil, 1 egg plus 1 egg white, and 1 1/4 cups buttermilk. Note: Freezes well. Nutrition (per serving): 193 calories Saturated fat 1 g Total Fat 6 g (26% of calories) Protein 5 g (10% of calories) Carbohydrates 31 g (65% of calories) Cholesterol 7 mg Sodium 174 mg Fiber 1 g Iron 1 mg Vitamin A 151 IU Vitamin C 2 mg Alcohol 0 g Posted to EAT-LF Digest by MOMnAaron <MOMnAaron@aol.com> on Mar 31, 1998
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