Rocky mountain bran muffins

12 Muffins

Ingredients

QuantityIngredient
1Egg, beaten
1cupButtermilk
½cupVegetable oil
½cupBrown sugar
2tablespoonsMolasses
cupNatural bran
½cupAll-purpose flour
½cupWheat germ
¼cupEach of sesame and sunflower seeds
1teaspoonBaking soda
½teaspoonEach of salt, cinnamon, and nutmeg
Pinch of ground cloves
½cupRaisins

Directions

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@...>