Manual

74
1 cup boiling water
1 cup wheat bran
1 cup raisins
1 cup brown sugar
1
⁄2 cup sugar
1
⁄2
cup shortening
2 eggs
2 cups buttermilk
1
1
⁄2 teaspoons vanilla
2
1
⁄2 cups all-purpose
flour
2
1
⁄2 teaspoons baking
soda
1 teaspoon baking
powder
1
⁄2
teaspoon salt
2cups bran cereal
flakes
Pour boiling water over bran in medium bowl. Add
raisins. Set aside.
Place brown sugar, sugar, and shortening in mixer
bowl. Attach bowl and flat beater to mixer. Turn to
Speed 4 and beat about 1 minute. Add eggs. Turn
to Speed 4 and beat about 30 seconds. Add
buttermilk and vanilla. Turn to STIR Speed and mix
about 30 seconds. Stop and scrape bowl.
Add flour, baking soda, baking powder, and salt.
Continuing on STIR Speed, mix about 30 seconds.
Stop and scrape bowl. Continuing on STIR Speed,
mix about 30 seconds longer. Gradually turn to
Speed 4 and beat about 1 minute. Add bran-raisin
mixture and bran cereal flakes. Turn to STIR Speed
and mix about 30 seconds, or until ingredients are
combined.
Spoon batter into greased or paper-lined muffin
pans. Bake at 400°F for 20 minutes, or until
toothpick inserted in center comes out clean.
Remove from pans immediately. Serve warm.
Yield: 24 servings (1 muffin per serving).
Per servings: About 185 cal, 3 g pro, 33 g carb,
5 g fat, 18 mg chol, 261 mg sod.
Tip: Batter can be refrigerated in tightly covered
container up to 1 week.
Raisin Bran Muffins
1 cup buttermilk
1
⁄3 cup butter or
margarine, melted
2 eggs
2 cups all-purpose
flour
4 oz. (1 cup) shredded
pepper cheese
1 tablespoon sugar
2teaspoons baking
powder
1teaspoon chopped
parsley
1
⁄2 teaspoon baking
soda
1
⁄4 teaspoon salt
1
⁄4 teaspoon coarsely
ground black pepper
Place buttermilk, butter, and eggs in bowl. Attach
bowl and flat beater to mixer. Turn to Speed 4 and
beat 1 minute. Stop and scrape bowl. Combine
flour, cheese, sugar, baking powder, parsley, baking
soda, salt, and pepper. Turn to STIR Speed and add
flour mixture, mixing just until moistened, about
30 seconds. DO NOT OVER BEAT.
Fill greased regular muffin pans two-thirds full. Bake
at 400°F for 15 to 20 minutes. Serve warm.
Yield: 12 servings (12 muffins).
Tip: Recipe will make 24 miniature muffins to serve
as an appetizer.
Per serving: About 90 cal, 3 g pro, 9 g carb, 5 g fat,
29 mg chol, 145 mg sod.
Pepper Cheese Muffins