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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: 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. 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 "Keep your heart open to dreams. For as long as there's a dream, there is hope, and as long as there is hope, there is joy in living." - Sylvia Lopez --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/
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