Yield: 18 muffins
|2 tablespoons||Corn syrup|
|1 teaspoon||Baking soda|
|2 cups||Wheat bran|
|1 teaspoon||Baking powder|
|2 tablespoons||Rose Petal Jam; plus a little more for garnish|
|Whipped cream or white frosting|
Preheat oven to 400F. Heat the milk and corn syrup in a saucepan; do not boil. Stir in the baking soda. Allow to cool. Add the egg.
With a light hand, mix in the wheat bran, flour, and baking powder.
Add the Rose Petal Jam. Spoon into muffin tins that have been greased or sprayed with a cooking spray. Bake 10 to 15 minutes, or until a toothpick comes out clean. Cool on a rack. Top with whipped cream or a white frosting, and add a bit of Rose Petal Jam at the center of the frosting.
The Herb Companion December/January 1994/1995 posted by Tiffany Hall-Graham Submitted By MICHELLE BRUCE On 02-05-95