Yield: 12 Servings
| Measure | Ingredient |
|---|---|
| ¼ cup | Butter |
| ½ cup | Molasses; (or more) |
| 1 tablespoon | Brown sugar |
| ¼ cup | Egg substitute; or 1 large egg |
| 1 tablespoon | Vanilla extract |
| 1 cup | Wheat bran |
| 1 cup | Lowfat buttermilk; or skim milk |
| ½ cup | All-purpose flour; sifted |
| ½ cup | Whole wheat flour |
| 2½ teaspoon | Baking powder |
| ½ teaspoon | Salt |
| 1 teaspoon | Ground cinnamon |
| ½ teaspoon | Ground allspice |
| ½ cup | Raisins; seedless |
Mix softened butter, molasses and brown sugar until creamy. Add egg substitute and beat well. Stir in vanilla extract and mix. Mix in bran and milk. Let stand until most of moisture is absorbed.
Sift together flours, baking powder, salt and ground spices . Add to molasses mixture with raisins and stir only until blended.
Fill greased muffin cups ⅔ full (or use paper liners). Bake at 350 degrees until toothpick inserted in center comes out clean, about 30 minutes. Makes 12 muffins.
"DEAR SOS: Would it be possible to send me the recipe for Ralphs' honey bran muffins? They are tasty and gooey. MARGOT" "DEAR MARGOT: This is the recipe the Ralphs Grocery Co. shared with us some time back. Honey and molasses are interchangeable in the recipe." per Rose Dosti in Culinary SOS column.
Per the LA Times each muffin: 134 calories; 202 mg sodium; 19 mg cholesterol; 5 grams fat; 21 grams carbohydrates; 3 grams protein; 0.55 gram fiber.
Formatted to MasterCook on 2/7/98 by TSL. Tried and corrected on 2/7/98 by Terri Law.
Recipe by: Ralph's Grocery Co. via LA Times, 2/4/98 Posted to recipelu-digest by Badams <adamsfmle@...> on Feb 25, 1998