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      RECIPE TITLE "Fruit and Honey Bran Muffins Recipe"
    Source: Cooking at a Glance - Breads & Muffins,
    Courtesy of:

    yields Makes 14 to 16 muffinstime--- difficultyeasy

    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.


    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)

    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!).


    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.

      Nutrition Facts
    Makes 14 to 16 muffins
    Facts per Serving
    Calories: 141 Fat: 4g Carbohydrates: 24g
    Cholesterol: 15mg Sodium: 103mg Protein: 3g
    Fiber: 2g % Cal. from Fat: 26% % Cal. from Carbs: 68%

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