Recipe: After School Snack Muffins (using raisin bran cereal and carrots)
Breads - Muffins, Quick BreadsAFTER SCHOOL SNACK MUFFINS
2 cups raisin bran cereal
1/2 cup boiling water
3/4 cup all-purpose flour
3/4 cup whole wheat flour
2 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
1/4 teaspoon salt
3/4 cup milk
1/2 cup shredded carrot
1/3 cup packed brown sugar
1/4 cup vegetable oil
1 egg, beaten
Preheat oven to 400 degrees F. Place 12 Baker's Choice bake cups in a muffin pan; set aside.
In a small bowl, combine cereal and water; set aside.
In a medium bowl, combine flours, baking powder, cinnamon and salt. Add remaining ingredients to cereal mixture; mix well. Add cereal mixture to flour mixture; stir just until dry ingredients are moistened. Spoon batter into bake cups, filling 3/4 full.
Bake 20 to 25 minutes. Serve warm.
Makes: 12 muffins
From: Recipelink.com
Source: Recipe pamphlet: Bake it Special with Baker's Choice Bake Cups, Reynolds Wrap Kitchens, no dated
2 cups raisin bran cereal
1/2 cup boiling water
3/4 cup all-purpose flour
3/4 cup whole wheat flour
2 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
1/4 teaspoon salt
3/4 cup milk
1/2 cup shredded carrot
1/3 cup packed brown sugar
1/4 cup vegetable oil
1 egg, beaten
Preheat oven to 400 degrees F. Place 12 Baker's Choice bake cups in a muffin pan; set aside.
In a small bowl, combine cereal and water; set aside.
In a medium bowl, combine flours, baking powder, cinnamon and salt. Add remaining ingredients to cereal mixture; mix well. Add cereal mixture to flour mixture; stir just until dry ingredients are moistened. Spoon batter into bake cups, filling 3/4 full.
Bake 20 to 25 minutes. Serve warm.
Makes: 12 muffins
From: Recipelink.com
Source: Recipe pamphlet: Bake it Special with Baker's Choice Bake Cups, Reynolds Wrap Kitchens, no dated
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