[blindcooks] Ginger Bran Muffins
- From: "Sugar" <sugarsyl71@xxxxxxxxxxxxx>
- To: "2006 Christmas Recipe" <2006ChristmasRecipes@xxxxxxxxxxxxxxx>
- Date: Tue, 13 Jan 2015 10:54:15 -0800
Ginger Bran Muffins
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:
Preheat the oven to 400°F.
Pour boiling water over the bran cereal in a mixing bowl. Stir to 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.
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
Dr. Weil's
All the world is a looking glass that gives back a reflection of our
attitude.
~Be Blessed Sugar
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