Yield: 12 Muffins
| Measure | Ingredient |
|---|---|
| 1 \N | 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 |
| \N \N | 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@...>