6
Muffins
This old-fashioned recipe makes a muffin
batter that can be kept in
the refrigerator so you can make 1 or 2 muffins at a time. Or you can
make them all at once and freeze them. They thaw in just a few minutes
if left on the kitchen counter.
Ingredients:
3/4 cup bran cereal (not flakes)
1/4 cup boiling water
2 tbsp olive oil or canola oil
1 tbsp sugar
1 egg
1/2 cup buttermilk
1 tbsp grated fresh ginger
2 tbsp raisins or other chopped dried fruit
1/2 cup unbleached flour
1 tsp baking soda
Instructions:
Pour boiling water over the bran
cereal in a mixing bowl. Stirto mix and let stand 5 minutes. Add the
oil, sugar,
egg, buttermilk, grated ginger and raisins to the bran and mix well. In
a small bowl, mix together the flour and baking soda. Stir into the
bran mixture and mix well. The batter can be kept tightly covered in
the refrigerator for about a week.
To bake, preheat the oven to 400 degrees.
Lightly oil a muffin tin if
you are making all 6 muffins or place a foil muffin cup in a custard
cup if you are baking just one muffin. Don't stir the batter if it has
been keeping in the refrigerator. Fill the muffin tin or muffin cups
2/3 full of batter. Bake the muffins for 12 - 14 minutes or until the
top springs lightly back to the touch.
Nutritional Information:
Per serving:
136 calories
6 g total fat (1 g sat)
36 mg cholesterol
19 g carbohydrate
4 g protein
3 g fiber
258 mg sodium
