|
Never miss another recipe... Sign up for our free monthly newsletter today!
Subscribing will not result in more spam! I guarantee it! NEWSLETTER
• Current Issue• Newsletter Archive • Sign Up Now 
Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
Cook'n in Italy 
Cook'n in Mexico |
      |
|
 |
Bran Muffins |
|
Serves: 12 Print this RecipePrep: 10 min; Bake 25 min These hearty muffins can be frozen for as long as three months and reheated as you need them. Be sure to place them in resealable plastic freezer bags or freezer containers. 1 1/4 cups Fiber One cereal, crushed or 2 cups bran flakes cereal, crushed 1 1/3 cups milk 1/2 cup raisins, if desired 1/2 teaspoon vanilla extract 1/4 cup vegetable oil 1 large egg 1 1/4 cups all-purpose flour 1/2 cup packed brown sugar 3 teaspoons baking powder 1/4 teaspoon salt 1/4 teaspoon ground cinnamon if desired 1. Heat oven to 400°. Grease bottoms only of 12 medium muffin cups, 2 1/2 X 1 1/4 inches, with shortening, or line with paper baking cups. 2. Mix cereal, milk, raisins and vanilla in medium bowl. Let stand about 5 minutes or until cereal has softened. 3. Beat in oil and egg with fork. Mix remaining ingredients; stir into cereal mixture just until moistened. Divide batter evenly among muffin cups. 4. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. If baked in greased pan, let stand about 5 minutes in pan, then remove from pan to wire rack; if baked in paper baking cups, immediately remove from pan to wire rack. Serve warm if desired. *To crush cereal, place in plastic bag or between sheets of waxed paper or plastic wrap and crush with rolling pin. Or crush in blender or food processor. **If using self-rising flour, decrease baking powder to 1 teaspoon and omit salt. NUTRITION FACTS: 1 Muffin Calories 160 (Calories from Fat 55); Fat 6g (Saturated 1g); Cholesterol 20mg; Sodium 250mg; Carbohydrate 25g (Dietary Fiber 2g); Protein 4g % DAILY VALUE: Vitamin A 6%; Vitamin C 2%; Calcium 12%; Iron 10% DIET EXCHANGES: 1 1/2 Starch; 1 Fat From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. 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!
Bran Muffins Chocolate Chip Muffins Blueberry Muffins Streusel Topping TIPS FOR NUT BREADS Zucchini Bread Banana Bread Sour Cream Coffee Cake Apple Coffee Cake Danish Puff TIPS FOR BISCUITS Baking Powder Biscuits Praline Pan Biscuits Easy Garlic-Cheese Biscuits Scones Dumplings Popovers TIPS FOR PANCAKES AND FRENCH TOAST Pancakes Puffy Oven Pancake Banana-Pecan Pancakes Crepes French Toast Waffles Corn Bread Southern Buttermilk Corn Bread YEAST BREAD BASICS Traditional White Bread Country Loaf French Bread Sun-Dried Tomato and Olive Bread Asiago Bread Cinnamon-Raisin-Walnut Wheat Bread Honey Whole Wheat Bread Dark Pumpernickel Rich Egg Bread Sourdough Bread Sourdough Starter Focaccia Dinner Rolls Herb Buns Caramel Sticky Rolls Four-Grain Batter Bread Fresh Herb Batter Bread Oatmeal-Molasses Bread Garlic Bread Texas Toast TIPS FOR BREAD MACHINE BREADS Classic White Bread Whole Wheat Bread Multigrain Loaf Jalapeño Corn Bread Cheese-Onion Bread Mediterranean Herbed Bread Raisin-Cinnamon Bread HOW TO MAKE BISCUITS HOW TO MAKE YEAST DOUGH BAKING STONES AND TILES MISTING AND CREATING STEAM |
|
|
Affiliate Program | Privacy Policy | Other Resources | Contact Us
© 2008 DVO Enterprises, Inc. All rights reserved. Sales: 1-888-462-6656 |
