MUFFINS-2(B) USENET Cookbook MUFFINS-2(B)
MUFFINS-2 - Very rich and moist muffins with bran, raisins,
nuts, and dates
I experimented a lot to find the ultimate bran muffin
recipe. I started with a recipe from the Betty Crocker
Cookbook, but I've changed it enough that I'm willing to
take all the credit for it.
INGREDIENTS (12 large muffins)
1 3/4 cups
3/4 cups vegetable oil
1 cup wheat bran
1 Tbsp baking powder
1 tsp salt
1 cup dark molasses
3/4 cup whole wheat flour
3/4 cup rice flour
1/3 cup uncooked oatmeal
1 cup chopped nuts
3/4 cup raisins
3/4 cup chopped dates
(1) Preheat the oven to 350 deg. F. Grease the bot-
toms of your muffin pan. Chop the nuts and dates.
(2) Beat the egg, then add to it cream and oil. Mix
this together well, then mix in the bran and let
it sit there and absorb liquid for about five
(3) In another large bowl measure and slightly blend
the wheat and rice flour and the oatmeal.
(4) Now that it's been about five minutes, add the
baking powder, salt, and molasses to the soaking
bran and mix thoroughly.
(5) Dump the bran mixture into the flour mixture and
blend a bit, then fold in the nuts, raisins, and
dates. Try not to mix too much because overmixing
can degrade the texture of the muffins.
(6) Fill muffin tins about to the top and bake at 350
deg. F for about 25 minutes.
You can use milk instead of cream, but the muffins will not
be as rich and moist.
Using 1/3 hazelnuts and 2/3 walnuts adds a distinctive fla-
I like to let the batter sit in the refrigerator for a while
(a few hours to overnight) before I bake it.
Difficulty: moderate. Time: 15 minutes preparation, 30
minutes baking and cooling. Precision: measure the
DEC Western Research Laboratory, Palo Alto, Calif., USA
From: firstname.lastname@example.org (Julian Onions)
Subject: RECIPE: Easy mushroom soup
Date: 17 Oct 86 03:33:30 GMT
Organization: University of Nottingham, UK
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