Mighty Muffins Recipe
Yield: 12 ServingsRecipe by luhu.jp
Ingredients:
Karen Mintzias,
1 1/2 cup: Whole bran cereal,
1 cup: Skim milk,
1: Egg, beaten
1/3 cup: Molasses,
1/4 cup: Butter or margarine, melted
1/2 cup: All-purpose flour,
1/2 cup: Whole-wheat flour,
2 tbsp: Toasted wheat germ,
2 tsp: Baking powder,
1/2 tsp: Baking soda,
1/2 cup: Raisins,
1/2 cup: Chopped nuts,
Directions:
In a small mixing bowl combine bran and milk; let stand for 3
minutes. Stir in egg, molasses, and butter or margarine; set aside.
In a medium mixing bowl combine all-purpose flour, whole wheat flour,
wheat germ, baking powder, and baking soda. Make a well in the
center. Add bran mixture; stir til moistened. Fold in raisins and
nuts.
Grease muffin cups or line with paper bake cups; fill two-thirds
full. Bake in a 400 F oven for 20 to 25 minutes or til muffins are
done. Cool. Cover and chill to store.
Per muffin: 159 cal., 5 g pro., 21 g carbo., 8 g fat, 33 mg chol.,
227 mg sodium. USRDA: 11% vit. A, 10% vit. C, 9% iron.
Source: Better Homes and Gardens 1986 Best-Recipes Yearbook Typed for
you by Karen Mintzias
Source from luhu.jp
minutes. Stir in egg, molasses, and butter or margarine; set aside.
In a medium mixing bowl combine all-purpose flour, whole wheat flour,
wheat germ, baking powder, and baking soda. Make a well in the
center. Add bran mixture; stir til moistened. Fold in raisins and
nuts.
Grease muffin cups or line with paper bake cups; fill two-thirds
full. Bake in a 400 F oven for 20 to 25 minutes or til muffins are
done. Cool. Cover and chill to store.
Per muffin: 159 cal., 5 g pro., 21 g carbo., 8 g fat, 33 mg chol.,
227 mg sodium. USRDA: 11% vit. A, 10% vit. C, 9% iron.
Source: Better Homes and Gardens 1986 Best-Recipes Yearbook Typed for
you by Karen Mintzias
Source from luhu.jp
Tags
: breads