Rocky mountain bran muffins

Yield: 12 Muffins

Measure Ingredient
1 Egg, beaten
1 cup Buttermilk
½ cup Vegetable oil
½ cup Brown sugar
2 tablespoons Molasses
1½ cup Natural bran
½ cup All-purpose flour
½ cup Wheat germ
¼ cup Each of sesame and sunflower seeds
1 teaspoon Baking soda
½ teaspoon Each of salt, cinnamon, and nutmeg
Pinch of ground cloves
½ cup Raisins

Preheat oven to 375F (190C). Grease 12 muffin cups or coat with cooking spray. In a medium-sized mixing bowl, stir egg with buttermilk, oil, sugar and molasses.

Measure bran, flour, wheat germ, seeds, baking soda, salt and spices into a large mixing bowl. Stir with a fork until mixed, then, make a well in centre. Pour in buttermilk mixture, stirring just until combined. Stir in raisins.

Spoon batter into muffin cups. Bake in center of 375F (190C) oven until a cake tester inserted into center of a muffin comes out clean, about 20 to 22 minutes. Remove from oven and let stand for 5 minutes. Then turn out onto a cooling rack. Serve warm. Store muffins in a sealed bag at room temperature for up to 2 days. For longer storage, refrigerate muffins or preferably freeze.

Nutrients per muffin: 5.8g protein, 13.9g fat, 29.8g carbo's, 248 cals.

Excellent source of magnesium.

By: Lois Hughes, Chatelaine Magazine, April 1996 Prep time: 15mins Baking time: 20mins

Posted to EAT-L Digest 20 Sep 96 Date: Sat, 21 Sep 1996 12:41:09 +0700 From: Serene Ong <sereneo@...>

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