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- Path: decwrl!recipes
- From: chen@decwrl.dec.com (Brad Chen)
- Newsgroups: alt.gourmand
- Subject: RECIPE: Bran muffins
- Message-ID: <12111@decwrl.DEC.COM>
- Date: 6 Nov 87 06:16:42 GMT
- Sender: recipes@decwrl.DEC.COM
- Distribution: alt
- Organization: DEC Western Research Lab, Palo Alto, Calif., USA
- Lines: 72
- Approved: reid@decwrl.dec.com
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- .RH MOD.RECIPES-SOURCE MUFFINS-2 B "17 Aug 87" 1987
- .RZ "BRAN MUFFINS" "Very rich and moist muffins with bran, raisins, nuts, and dates"
- I experimented a lot to find the ultimate bran muffin recipe.
- I started with a recipe from the \fIBetty Crocker Cookbook\fR, but
- I've changed it enough that I'm willing to take all the credit
- for it.
- .IH "12 large muffins"
- .IG "1" "egg"
- .IG "1\(34 cups" "cream" "420 ml"
- .IG "\(34 cups" "vegetable oil" "180 ml"
- .IG "1 cup" "wheat bran" "60 g"
- .IG "1 Tbsp" "baking powder" "15 ml"
- .IG "1 tsp" "salt" "5 ml"
- .IG "1 cup" "dark molasses" "250 ml"
- .IG "\(34 cup" "whole wheat flour" "100 g"
- .IG "\(34 cup" "rice flour" "120 g"
- .IG "1/3 cup" "uncooked oatmeal" "30 g"
- .IG "1 cup" "chopped nuts" "100 g"
- .IG "\(34 cup" "raisins" "100 g"
- .IG "\(34 cup" "chopped dates" "100 g"
- .PH
- .SK 1
- Preheat the oven to
- .TE 350 175 .
- Grease the bottoms of your muffin pan.
- Chop the nuts and dates.
- .SK 2
- Beat the egg, then add to it cream and oil. Mix this
- together well, then mix in the bran and let it sit there and
- absorb liquid for about five minutes.
- .SK 3
- In another large bowl measure and slightly blend the wheat and
- rice flour and the oatmeal.
- .SK 4
- Now that it's been about five minutes, add the baking powder,
- salt, and molasses to the soaking bran and mix thoroughly.
- .SK 5
- Dump the bran mixture into the flour mixture and blend a bit,
- then fold in the nuts, raisins, and dates. Try not to mix too
- much because overmixing can degrade the texture of the muffins.
- .SK 6
- Fill muffin tins about to the top and bake at
- .TE 350 175
- for about 25 minutes.
- .NX
- You can use milk instead of cream, but the muffins will not
- be as rich and moist.
- .PP
- Using 1/3 hazelnuts and 2/3 walnuts adds a distinctive flavor.
- .PP
- I like to let the batter sit in the refrigerator for a while
- (a few hours to overnight) before I bake it.
- .SH RATING
- .I Difficulty:
- moderate.
- .I Time:
- 15 minutes preparation, 30 minutes baking and cooling.
- .I Precision:
- measure the ingredients.
- .WR
- Brad Chen
- DEC Western Research Laboratory, Palo Alto, Calif., USA
- chen@decwrl.dec.com
-