Best: Healthy Start Muffins

Ingrients & Directions BEST: BASIC MUFFIN MIX 5 1/2 c All-purpose flour 2 1/4 c Whole wheat flour 2 1/2 c Natural bran 1 3/4 c Skim milk powder 1 1/2 c Granulated sugar 2 tb Baking powder 2 ts Salt -HEALTHY START MUFFIN- 1 c All-bran cereal 1 1/4 […]

Ingrients & Directions


BEST: BASIC MUFFIN MIX
5 1/2 c All-purpose flour
2 1/4 c Whole wheat flour
2 1/2 c Natural bran
1 3/4 c Skim milk powder
1 1/2 c Granulated sugar
2 tb Baking powder
2 ts Salt

-HEALTHY START MUFFIN-
1 c All-bran cereal
1 1/4 c Water
1/3 c Fancy molasses
1 Egg
1 ts Vanilla
2 3/4 c Best: Basic Muffin Mix
3/4 c Prunes, chopped
1/3 c Green pumpkin seeds
2 ts Cinnamon
1/2 ts Baking soda

Best: Basic Muffin Mix: In large bowl, stir together all-purpose and
whole wheat flours, bran, milk powder, sugar, baking powder and salt
until combined.

[for storage: transfer to airtight container; store in cool, dry
place. Stir well before using.]

Healthy Start Muffin

In bowl, soak cereal in water for 5 minutes or until softened; whisk
in oil, molasses, egg and vanilla.

In large bowl, stir together Best: Basic Muffin Mix, prunes, pumpkin
seeds, cinnamon and baking soda; stir in cereal mixture just until
moistened.

Spoon into greased muffin cups, filling to top. Bake in 375F 190C
oven for about 30 minutes or until tops are firm to the touch. Let
cool in pan on rack for 5 minutes; remove muffins to rack and let
cool completely.


Yields
9 Muffins

RobinDee

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