Aunt Hilda's Health Muffins
.
Yield
24 servingsPrep
15 minCook
30 minReady
45 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ¼ | cups |
bran
|
|
| 2 | cups |
milk
|
|
| 2 | large |
eggs
|
|
| ¼ | cup |
vegetable oil
|
|
| ½ | cup |
honey
|
|
| 2 ½ | cups |
all-purpose flour
multi blend |
|
| 2 ½ | tablespoons |
baking powder
|
*
|
| 1 | teaspoon |
sea salt
(optional) |
|
| 1 | teaspoon |
cinnamon
|
|
| 1 ½ | cups |
raisins, seedless
|
|
| ¾ | cup |
walnuts
chopped or pecans (optional) |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 532 | ml |
bran
|
|
| 473 | ml |
milk
|
|
| 2 | large |
eggs
|
|
| 59 | ml |
vegetable oil
|
|
| 118 | ml |
honey
|
|
| 591 | ml |
all-purpose flour
multi blend |
|
| 38 | ml |
baking powder
|
*
|
| 5 | ml |
sea salt
(optional) |
|
| 5 | ml |
cinnamon
|
|
| 355 | ml |
raisins, seedless
|
|
| 177 | ml |
walnuts
chopped or pecans (optional) |
|
Directions
In a large mixing bowl combine the bran, milk, eggs, oil and honey. In a second bowl, combine all the remaining ingredients. Add the dry mixture to the liquid and mix thoroughly. Fill oiled muffin tins. Bake in 350℉ (180℃). oven for 30 minutes, or until tops are lightly browned.
Cool on a rack. When thoroughly cooled, store covered in refrigerator or freezer. Makes 24 large muffins.
