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Fruit and Honey Bran Muffins

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Source: Cooking at a Glance - Breads & Muffins

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Active Time:  15 Minutes
Total Time:  35 Minutes
Yield:  Makes 14 to 16 muffins

This batter may be baked immediately or held in the refrigerator for up to 3 days. Follow the directions for storing and stirring the batter given with the recipe for Refrigerator Apple Muffins. Look for dried cherries and cranberries with the dried fruits in specialty foods stores and some supermarkets.

RECIPE INGREDIENTS

1 1/2 cups all-purpose flour

1 cup whole-bran cereal or 1/2 cup toasted wheat bran

1/4 cup packed brown sugar

1 tablespoon baking powder

1 teaspoon ground cinnamon

1/4 teaspoon salt

1 egg

1 1/4 cups milk

1/4 cup honey

1/4 cup cooking oil

1/2 cup raisins or chopped dried fruit (apricots, dates, cherries, or cranberries)

Fruit and Honey Bran Muffins Recipe at Cooking.com

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DIRECTIONS

Lightly grease fourteen to sixteen 2 1/2-inch muffin cups or line with paper baking cups; set aside.

In a medium mixing bowl stir together flour, whole-bran cereal or toasted wheat bran, brown sugar, baking powder, cinnamon, and salt. Make a well in the center.

In a small mixing bowl beat egg slightly. Stir in milk, honey, and oil. Add egg mixture all at once to flour mixture; stir just till moistened. (The batter will be lumpy.) Fold in raisins or dried fruit.

Spoon into prepared muffin cups, filling each two-thirds full. Bake in a preheated 400 degrees F oven for 15 to 20 minutes, or till golden brown. Remove from pans; cool slightly on racks.

Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008

Nutrition Facts per Serving
Yield: Yield: Makes 14 to 16 muffins

Calories:

141

Fat. Total:

Fiber:

Carbohydrates, Total:

24g

Sodium:

103mg

% Cal. from Fat:

26%

Cholesterol:

15mg

Protein:

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Fruit and Honey Bran Muffins

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