Serves: 12
1. Heat oven to 400°. Grease bottoms only of 12 medium muffin cups, 2 1/2 X 1 1/4 inches, with shortening, or line with paper baking cups.
2. Mix cereal, milk, raisins and vanilla in medium bowl. Let stand about 5 minutes or until cereal has softened.
3. Beat in oil and egg with fork. Mix remaining ingredients stir into cereal mixture just until moistened. Divide batter evenly among muffin cups.
4. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. If baked in greased pan, let stand about 5 minutes in pan, then remove from pan to wire rack if baked in paper baking cups, immediately remove from pan to wire rack. Serve warm if desired.
*To crush cereal, place in plastic bag or between sheets of waxed paper or plastic wrap and crush with rolling pin. Or crush in blender or food processor.
**If using self-rising flour, decrease baking powder to 1 teaspoon and omit salt.
NUTRITION FACTS: 1 Muffin Calories 160 (Calories from Fat 55) Fat 6g (Saturated 1g) Cholesterol 20mg Sodium 250mg Carbohydrate 25g (Dietary Fiber 2g) Protein 4g % DAILY VALUE: Vitamin A 6% Vitamin C 2% Calcium 12% Iron 10% DIET EXCHANGES: 1 1/2 Starch 1 Fat
From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Bran Muffins recipe is from the Betty Crocker's Cookbook, 9th Edition Cookbook. Download this Cookbook today.
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