Carrot and Pineapple Bran Muffins
|
| |
| family circle 'muffins, scones & teacakes' |
| |
| serving size : 12 preparation time :0:30 |
| categories : muffins easy |
| |
| 1 cup | boiling water |
| 1 cup | natural bran |
| | egg -- beaten |
| 1/3 cup | brown sugar |
| 1/2 cup | carrot -- shredded |
| 1/2 cup | crushed unsweetened pineapple -- well-drained |
| 2 Tbsp | vegetable oil |
| 1 cup | plain flour |
| 1/3 cup | milk powder |
| 1-1/2 tsp | baking powder |
| 1-1/2 tsp | bicarbonate of soda |
| 1/2 tsp | ground ginger |
| |
| pour boiling water over bran; stand for 1 hour. preheat oven to 200°c. |
| brush oil into bottoms only of twelve muffin tins. stir egg, brown sugar, |
| carrot, pineapple and oil into bran mixture. mix well. sift flour, milk |
| powder, baking powder, bicarbonate of soda and ginger into a large bowl. |
| add bran mixture all at once to flour mixture. stir gently with a fork |
| until all ingredients are just moistened. spoon batter evenly into each |
| muffin tin, filling two-thirds full. bake 15-20 minutes until golden. |
| serve warm with butter. |
| |
| notes : 1 hour standing cooking time: 20 minutes |
| |
| |
| |
| -- |
| (ID: 4612) Mirror: rec.food.recipes: Fri, Dec 3, 2004 |