|¾ cup||Wheat bran|
|¾ cup||All-purpose flour|
|½ cup||Whole-wheat flour|
|1½ teaspoon||Baking powder|
|½ teaspoon||Baking soda|
|½ cup||Golden raisins|
|½ cup||Chopped pitted dates|
|½ cup||Dried apricots; chopped|
|⅓ cup||Apple butter|
|1 large||Egg white|
|3 tablespoons||Canola oil|
|1 tablespoon||Fresh lemon juice|
|1½ teaspoon||Lemon zest; grated|
Date: Sun, 17 Mar 1996 20:17:41 -0500 From: Doug & Sue <dsmccrae@...> Recipe By: Eating Well New Favorites Cookbook, p. 163 Hi all, Debbie Gordon alerted me to the fact that the recipe I posted for Morning Glory muffins had errors. That's what I get for posting a recipe without trying it! I was unable to locate the issue of Eating Well that had that recipe in it but I did find this version in their New Favorites cookbook. I double checked to see that all ingredients are present and accounted for. Better luck this time! Position rack in the upper third of the oven; preheat to 425 degrees. Coat 12 muffin cups with non-stick cooking spray.
In a large bowl, stir together bran, flours, baking powder, baking soda and salt. Stir in raisins, dates and dried apricots. In a separate bowl, whisk together buttermilk, molasses, apple butter, egg white, oil, lemon juice, lemon zest and vanilla. Stir into the flour mixture just until the dry ingredients are moistened. Do not overmix. Divide the batter among the prepared muffin cups. (They wil be nearlly full.) Bake for 15-20 mintes, or until a cake tester inserted in the center comes out clean. Turn the muffins out onto a rack and let cool for 5 minutes before serving.
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