| 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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