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
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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
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