Mighty muffins
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Karen Mintzias | ||
| 1½ | cup | Whole bran cereal |
| 1 | cup | Skim milk |
| 1 | Egg, beaten | |
| ⅓ | cup | Molasses |
| ¼ | cup | Butter or margarine, melted |
| ½ | cup | All-purpose flour |
| ½ | cup | Whole-wheat flour |
| 2 | tablespoons | Toasted wheat germ |
| 2 | teaspoons | Baking powder |
| ½ | teaspoon | Baking soda |
| ½ | cup | Raisins |
| ½ | cup | Chopped nuts |
Directions
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