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Mountain Bran Muffins |
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Serves: 12 Print this RecipeServing Size: 1 muffin Freshly baked muffins from a homemade mix can be a real boon to busy families. This handy mix-based on a cherished bran bread recipe from the Colorado mountains-can be stored in a cool, dry place. The next time you're longing for a rich, moist bran muffin packed with walnuts and raisins, you'll be all ready to go! The Mountain Bran Mix makes about 7 1/2 cups of the mix-which is enough for 3 dozen muffins! 1 cup buttermilk 1 egg 2 1/2 cups Mountain Bran Mix (below) 1/2 cup chopped walnuts 1/2 cup raisins MOUNTAIN BRAN MIX 3 cups all-purpose flour 3 cups Fiber One® corn cereal, finely crushed 2 cups packed brown sugar 1 1/2 teaspoons baking powder 1 1/2 teaspoons baking soda 1 1/2 teaspoons salt 1/2 cup shortening 1. Heat oven to 400°. Grease bottoms only of 12 medium muffin cups, 2 1/2 x 1 1/4 inches, or line with paper baking cups. 2. Beat buttermilk and egg in large bowl. Stir in Mountain Bran Mix just until moistened; fold in walnuts and raisins. 3. Divide batter evenly among muffin cups (about seven-eighths full). Bake until golden brown or toothpick inserted in center comes out clean, 18 to 20 minutes. Let stand 3 minutes; remove muffins from pan. For Mountain Bran Mix Mix flour, cereal, brown sugar, baking soda, baking powder and salt in 4-quart bowl. Cut in shortening until mixture resembles coarse crumbs. Cover and store in cool, dry place no longer than 1 month. 1 MUFFIN: Calories 190 (Calories from Fat 65); Fat 7g (Saturated 1g); Cholesterol 20mg; Sodium 220mg; Carbohydrates 31g (Dietary Fiber 3g); Protein 4g. From "Betty Crocker's Best-Loved Recipes." Text Copyright 1998 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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