Rocky Mountain Bran Muffins
- 1 Egg, beaten
- 1 c Buttermilk
- 1/2 c Vegetable oil
- 1/2 c Brown sugar
- 2 tb Molasses
- 1 1/2 c Natural bran
- 1/2 c All-purpose flour
- 1/2 c Wheat germ
- 1/4 c Each of sesame and
- --sunflower seeds
- 1 ts Baking soda
- 1/2 ts Each of salt, cinnamon,
- --and nutmeg
- Pinch of ground cloves
- 1/2 c 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
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
