Yield: 12 Servings
| Measure | Ingredient |
|---|---|
| 1½ cup | Wheat Bran Cereal |
| 1¼ cup | Milk |
| 2 larges | Eggs; lightly beaten |
| 3 tablespoons | Veg. Oil |
| 1 cup | Flour |
| ¾ cup | Whole-Wheat Flour |
| 1 tablespoon | Baking Powder |
| ½ teaspoon | Salt |
| 2 tablespoons | Sugar |
| ½ teaspoon | Dried Dillweed |
| ½ teaspoon | Dry Mustard |
| ½ cup | Onion; finely chopped |
LISA CRAWLEY TSPN00B
Combine cereal and milk in a bowl; let stand 2 min. or til cereal is softened. Stir in eggs and oil. Combine flours and next 5 ingred. in lg.
bowl; stir in onion. Make a well in center of mixture; add cereal mixture, stirring just til moistened. Spoon into greased muffin pans, filling ¾ full. Bake at 400 for 18 min., or til golden brown. Remove from pan immediately. Makes 1 dozen.
Posted to MM-Recipes Digest V4 #9 by rpearson@... on Mar 13, 1999