Honey-Nut Bran Muffins
1/4 cup natural bran
3 Tbs. boiling water
1 egg
1/4 cup milk
2 Tbs. vegetable oil
2/3 cup flour
1/4 cup chopped nuts
2 Tbs. dark brown sugar
2 Tbs. honey
1-1/2 tsp. baking powder
1 pinch salt
Heat oven to 400. Grease bottoms only of pan holding 12 muffin cups. Mix bran and water. Beat egg in large bowl. Stir in milk and oil. Stir in bran mixture and remaining ingredients until flour is moistened. Divide batter among cups (cups will be almost full). Bake until golden brown, 20 to 25 minutes. Remove immediately. Serve warm with honey butter, or jam.
Source: Betty Crocker's "The Weekend Chef," 1988.
1/4 cup natural bran
3 Tbs. boiling water
1 egg
1/4 cup milk
2 Tbs. vegetable oil
2/3 cup flour
1/4 cup chopped nuts
2 Tbs. dark brown sugar
2 Tbs. honey
1-1/2 tsp. baking powder
1 pinch salt
Heat oven to 400. Grease bottoms only of pan holding 12 muffin cups. Mix bran and water. Beat egg in large bowl. Stir in milk and oil. Stir in bran mixture and remaining ingredients until flour is moistened. Divide batter among cups (cups will be almost full). Bake until golden brown, 20 to 25 minutes. Remove immediately. Serve warm with honey butter, or jam.
Source: Betty Crocker's "The Weekend Chef," 1988.
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