Best Bran Muffins
- 1/2 c. quick-cooking oats
- 1 c. all-purpose flour
- 1 c. whole-wheat flour
- 1/2 c. All-Bran
- 1/2 tsp. salt
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1 egg, beaten
- 1/4 c. vegetable oil
- 1/2 c. molasses (I use Blackstrap)
- 3/4 c. buttermilk
- 1 (8 oz.) can unsweetened, crushed pineapple (not drained)
- 1/2 c. chopped nuts (I use pecans)
- In a mixing bowl, combine first 7 ingredients. Make a well in the center. Combine the egg, oil, molasses, buttermilk and pineapple. Pour into well; mix until dry ingredients are moistened. Stir in nuts. Coat 18 muffin cups with nonstick cooking spray; fill 2/3 full with batter. Bake at 400u0b0 for 12 minutes or until golden brown. Yield: 1 1/2 dozen. Serving size: 1 muffin.
oats, flour, flour, allbran, salt, baking powder, baking soda, egg, vegetable oil, molasses, buttermilk, pineapple, nuts
Taken from www.cookbooks.com/Recipe-Details.aspx?id=27104 (may not work)