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1 c Wheat/Oat Bran cereal 1/4 c Granulated Sugar
3/4 c Milk 1/2 c Seedless Raisins *
1 c Unbleached All-Purpose Flour 1/2 c Chopped Walnuts
2 1/2 ts Baking Powder 1 ea Large Egg
1/2 ts Salt 1/4 c Vegetable Oil
4 servings
* Finely chopped pitted dates may be substituted to get Date Muffins.
~-------------------------------------------------------------------------
Mix cereal and milk. Let stand a few minutes until most of the milk is
absorbed.
Grease 12 2 1/2-inch muffin cups. Heat oven to 400 degrees F.
Sift flour, baking powder, salt and sugar into a medium-sized bowl. Stir
to mix well. Add dates/raisins and nuts; toss to mix.
Add egg and oil to soaked cereal and beat well with a fork. Pour into
flour mixture and stir only until dry ingredients are moistened. Batter
will be lumpy.
Drop batter into prepared pans, filling each cup half to two-thirds full.
Bake about 30 minutes, or until browned. Remove from pan and serve hot
with butter and jelly or preserves.
3/4 c Milk 1/2 c Seedless Raisins *
1 c Unbleached All-Purpose Flour 1/2 c Chopped Walnuts
2 1/2 ts Baking Powder 1 ea Large Egg
1/2 ts Salt 1/4 c Vegetable Oil
4 servings
* Finely chopped pitted dates may be substituted to get Date Muffins.
~-------------------------------------------------------------------------
Mix cereal and milk. Let stand a few minutes until most of the milk is
absorbed.
Grease 12 2 1/2-inch muffin cups. Heat oven to 400 degrees F.
Sift flour, baking powder, salt and sugar into a medium-sized bowl. Stir
to mix well. Add dates/raisins and nuts; toss to mix.
Add egg and oil to soaked cereal and beat well with a fork. Pour into
flour mixture and stir only until dry ingredients are moistened. Batter
will be lumpy.
Drop batter into prepared pans, filling each cup half to two-thirds full.
Bake about 30 minutes, or until browned. Remove from pan and serve hot
with butter and jelly or preserves.
