HONEY-NUT BRAN MUFFINS
1/4 cup natural bran
3 tbsp boiling water
1 egg
1/4 cup milk
2 tbsp vegetable oil
2/3 cup all-purpose flour
1/4 cup chopped nuts
2 tbsp packed dark brown sugar
2 tbsp honey
1 1/2 tsp baking powder
Dash of salt
Preheat oven to 400 degrees F. Grease bottoms only of 3 (6 oz.) custard cups, 5 (3-inch) muffin cups, or 6 (2 1/2-inch) muffin cups.
Mix bran and 3 tablespoons boiling water; set aside.
Beat egg in large bowl; stir in milk and oil. Stir in bran mixture and remaining ingredients just until flour is moistened. Divide batter among cups (cups will be almost full). Place custard cups on cookie sheet.
Bake until golden brown, custard cups about 25 minutes, muffin cups 20 to 25 minutes. Immediately remove from cups.
Makes 3 jumbo, 5 large or 6 medium muffins
From: Recipelink.com
Source: Recipe booklet: The Weekend Chef, Gold Medal Flour, 1988
1/4 cup natural bran
3 tbsp boiling water
1 egg
1/4 cup milk
2 tbsp vegetable oil
2/3 cup all-purpose flour
1/4 cup chopped nuts
2 tbsp packed dark brown sugar
2 tbsp honey
1 1/2 tsp baking powder
Dash of salt
Preheat oven to 400 degrees F. Grease bottoms only of 3 (6 oz.) custard cups, 5 (3-inch) muffin cups, or 6 (2 1/2-inch) muffin cups.
Mix bran and 3 tablespoons boiling water; set aside.
Beat egg in large bowl; stir in milk and oil. Stir in bran mixture and remaining ingredients just until flour is moistened. Divide batter among cups (cups will be almost full). Place custard cups on cookie sheet.
Bake until golden brown, custard cups about 25 minutes, muffin cups 20 to 25 minutes. Immediately remove from cups.
Makes 3 jumbo, 5 large or 6 medium muffins
From: Recipelink.com
Source: Recipe booklet: The Weekend Chef, Gold Medal Flour, 1988
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and without prior notification or explanation. Failure to follow the guidelines
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