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1993-01-25
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Digest: #144
Date: Sat, 15 Jun 91 15:13:37 -0400
From: ak399@cleveland.freenet.edu (Carole A. Resnick)
Subject: OVO-LACTO: Country Bran Muffins
Country Bran Muffins
Servings: 8
1 c 40% Bran Flakes Cereal 1 c Boiling Water
2 1/2 c Unbleached Flour, Sifted 2 1/2 t Baking Soda
1/2 t Salt 1/2 c Shortening
1 1/2 c Sugar 2 ea Large Eggs
2 c All-Bran Cereal 2 c Butter/Sour Milk
Combine 40% Bran Flakes and boiling water in bowl. Let stand 10 minutes.
Sift together flour, baking soda and salt; set aside.
Cream together shortening and sugar in large mixing bowl until light
and fluffy, using electric mixer at medium speed. Add eggs, one at a
time, beating well after each addition.
Stir in Bran Flakes mixture and all-bran into creamed mixture. Add dry
ingredients alternately with butter/sour milk to creamed mixture,
mixing just enough to moisten. Spoon batter into well-greased 1
1/2-inch muffin-pan cups, filling 2/3rds full.
Bake in 400 degree F. oven 25 minutes or until golden brown. Serve hot
with butter and jam.
NOTE:
Batter can be stored for a few days in the refrigerator. Bake as directed.