After-school snack muffins
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | Baking cups | |
| 2 | cups | Raisin bran cereal |
| ½ | cup | Boiling water |
| ¾ | cup | All-purpose flour |
| ¾ | cup | Whole weat flour |
| 2 | teaspoons | Baking powder |
| 1½ | teaspoon | Cinnamon |
| ¼ | teaspoon | Salt |
| ¾ | cup | Milk |
| ½ | cup | Shredded carrot |
| ⅓ | cup | Brown sugar |
| ¼ | cup | Vegetable oil |
| 1 | Egg; beaten | |
Directions
Preheat oven to 400*. Place baking cups in muffin pan; set aside. IN a small bowl, combine cereal and water; set aside. In a medium bowl, combine flours, baking powder, cinnamon and salt. Add remaining ingredients to cereal mixture; mix well. Add cereal mixture to flour mixture; stir just until dry ingredients are moistened. Spoon batter into bake cups, filling ¾ full. Bake 20-25 minutes. Serve warm. Makes 12 muffins.
Posted to EAT-L Digest by Shawn Zehnder Lea <slea@...> on Sep 19, 1997