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      RECIPE TITLE "Bran Muffins Recipe"
    Source: Le Cordon Bleu Home Collection - Muffins,
    Courtesy of:

    yields Makes 12 standard muffins.time--- difficultyeasy

    High in fiber and sweetened only with honey, these healthy muffins make an excellent start to the day. They are best eaten warm with a little butter on the day they are made.


    1 3/4 cups self-rising flour
    1 cup unprocessed bran
    1 1/3 cup golden raisins
    1/3 cup unsalted butter
    1/3 cup honey
    2 eggs
    1 cup plain yogurt

    Another 250 Best Muffin Another 250 Best Muffin
    Start your day with Blueberry Breakfast Gems or have a wonderfully satisfying meal on the run with a Meal in a Minute Muffin. Recipes created for the microwave like Refrigerator Micro-Bran Muffins and the Specially for Kids chapter is designed for and with children in mind. Not only can kids make these recipes themselves with a little help from Mom or Dad, but each recipe is sure to appeal. Perfect for busy households, the Mix-A-Mix chapter enables you to prepare batter in advance which can be refrigerated and then popped into the oven at a later time. Chocolate Lover's Delight and Fudgey Nut Muffins will certainly satisfy the craving for something sumptuous. Also includes recipes for buffins, cuffins and puffins (a little bit cupcake, a little bit muffin and a whole lot delicious!).


    Preheat the oven to 425 degrees F. Line a 12-cup standard muffin pan with paper bake cups. Sift the flour into a large mixing bowl, stir in the bran and raisins, and make a well in the center.

    Place the butter and honey in a small saucepan, and stir over low heat until melted and well mixed. Remove from the heat. Whisk together the eggs and yogurt, and pour into the well in the dry ingredients along with the butter and honey mixture. Stir with a metal spoon until just combined. Do not overmix - the mixture should be lumpy.

    Spoon the mixture into the muffin pan, filling each cup about three-quarters full. Bake for 20 minutes, or until a skewer comes out clean when inserted into the center of a muffin. Cool the muffins in the pan for 5 minutes before lifting out onto a wire rack. Serve warm or cold with butter.

    CHEF'S TIP: Paper bake cups are available from most supermarkets. If they are not available, brush the muffin pan with melted butter or oil before using.

    Recipe reprinted by permission of Tuttle Publishing/Periplus Editions. All rights reserved.

      Nutrition Facts
    Makes 12 standard muffins.
    Facts per Serving
    Calories: 232 Fat: 7g Carbohydrates: 41g
    Cholesterol: 50mg Sodium: 260mg Protein: 6g
    Fiber: 2g % Cal. from Fat: 27% % Cal. from Carbs: 71%

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