Carrot-Bran Muffins
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| the all new good housekeeping cookbook |
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| yield: 12 muffins |
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| 1 cup | milk |
| 1/4 cup | vegetable oil |
| 1 large | egg, lightly beaten |
| 1-1/2 cup | whole-bran cereal (not bran flakes) |
| 1 cup | shredded carrots |
| 1-1/4 cup | all-purpose flour |
| 1/3 cup | sugar |
| 1 Tbsp | baking powder |
| 1/2 tsp | salt |
| 1/4 tsp | ground cinnamon |
| 1 cup | dark seedless raisins |
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| preheat oven to 400 degrees f. grease twelve 2-1/2 by 1-1/4 muffin-pan |
| cups. in medium bowl, with fork, beat milk, oil, egg, cereal, and |
| carrots until blended; let stand 10 minutes. |
| meanwhile, in large bowl, combine flour, sugar, baking powder, salt and |
| cinnamon. add cereal mixture to flour mixture; stir just until flour is |
| moistened (batter will be lumpy). stir in raisins. |
| spoon batter into prepared muffin-pan cups. bake until muffins begin to |
| brown and toothpick inserted in center of muffin comes out clean, about |
| 30 minutes. immediately remove muffins from pan. serve warm, or cool on |
| wire rack to serve later. |
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| (ID: 4614) Mirror: rec.food.recipes: Fri, Dec 3, 2004 |