Honey and oat bran muffins bhg

Yield: 12 Servings

Measure Ingredient
2 cups Oat Bran Baking Mix; (in file)
½ cup Chopped walnuts; (optional)
½ teaspoon Finely shredded orange peel; OR
¾ teaspoon Ground cinnamon; (optional)
1 \N Egg; slightly beaten
½ cup Water
¼ cup Cooking oil
¼ cup Honey

In a large bowl, mix Oat Bran Baking Mix, walnuts, if using, and orange peel or cinnamon. In a small bowl, combine beaten egg, water, oil and honey. Add egg mixture to dry mxiture, stirring just until moistened.

(batter will be lumpy.) Spoon batter into 12 greased or paper-lined muffin cups, filling each cup ⅔ full.

Bake in a 400 F. oven for 15-18 minutes or until muffins are golden. Remove muffins from pans. Serve warm or cool.

Makes 12 muffins.

Per muffin: 123 calories, 5 grams fat, 18 mg. cholesterol, 135 mg. sodium NOTES : To Make Ahead: Wrap cooled muffins in foil; place in freezer bags.

Freeze for up to 3 months. Thaw before serving. To reheat, place foil-wrapped, thawed muffins in a 300 F oven for 10-15 minutes. Or, place an unwrapped, thawed muffin on a microwave-safe plate. Microwave muffin, uncovered, on High 15-30 seconds.

Recipe by: Better Homes and Gardens Annual Recipes, '95, p. 54 Posted to EAT-LF Digest by Roberta Banghart <bobbi744@...> on Sep 29, 1998, converted by MM_Buster v2.0l.

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