Aunt Hildas Health Muffins Recipe
Yield: 24 MuffinsRecipe by luhu.jp
Ingredients:
2 1/4 cup: AM Wheat Bran,
2 cup: Milk or soy milk,
2: Eggs or egg replacer,
1/4 cup: AM Unrefined Vegetable Oil,
1/2 cup: Honey, or less to taste
2 1/2 cup: AM Multi Blend Flour,
2 1/2 tbsp: Non-alum baking powder,
1 tsp: Sea salt, optional
1 tsp: Cinnamon,
1 1/2 cup: Raisins,
3/4 cup: Chopped walnuts or pecans, (optional)
Directions:
In a large mixing bowl combine the bran, milk, eggs, oil and honey.
In a second bowl, combine all the remaining ingredients. Add the dry
mixture to the liquid and mix thoroughly. Fill oiled muffin tins.
Bake in 350 F. oven for 30 minutes, or until tops are lightly
browned. Cool on a rack. When thoroughly cooled, store covered in
refrigerator or freezer. Makes 24 large muffins.
Oat Bran Variation: To make Aunt Hildas bran muffins, follow recipe
above with these simple changes:
a) Substitute 2-1/2 cups of oat bran for the wheat bran. b) Increase
the honey to 3/4 cup.
Everything else is the same.
Source: Arrowhead Mills "Multi Blend Flour Recipes" tri-fold
Reprinted by permission of Arrowhead Mills, Inc. Electronic format
courtesy of: Karen Mintzias
Source from luhu.jp
In a second bowl, combine all the remaining ingredients. Add the dry
mixture to the liquid and mix thoroughly. Fill oiled muffin tins.
Bake in 350 F. oven for 30 minutes, or until tops are lightly
browned. Cool on a rack. When thoroughly cooled, store covered in
refrigerator or freezer. Makes 24 large muffins.
Oat Bran Variation: To make Aunt Hildas bran muffins, follow recipe
above with these simple changes:
a) Substitute 2-1/2 cups of oat bran for the wheat bran. b) Increase
the honey to 3/4 cup.
Everything else is the same.
Source: Arrowhead Mills "Multi Blend Flour Recipes" tri-fold
Reprinted by permission of Arrowhead Mills, Inc. Electronic format
courtesy of: Karen Mintzias
Source from luhu.jp