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Title: Three Grain Muffins
Categories: Bread Muffins
Yield: 24 Muffins
| 1 | c | All-bran cereal |
| 1 | c | Rolled oats |
| 1 | c | Boiling water |
| 1/2 | c | Margarine; melted OR- unsaturated oil - (such as soy or corn |
| 2 | Eggs; OR... | |
| 6 | tb | -Egg substitute |
| 1 | c | Buttermilk |
| 1/2 | c | Molasses |
| 1/2 | c | Honey |
| 1 | ts | Vanilla |
| 1 | c | California Dried Figs |
| 1 1/2 | c | Whole wheat flour |
| 1 | c | Unbleached or bread flour OR half rye or millet flour and h |
| 1 | ts | Baking soda |
| 1 | ts | Baking powder |
In a medium bowl, combine bran cereal, oats and boiling water. Add melted margarine, eggs, buttermilk, molasses, honey, vanilla, and figs. In a large bowl, blend whole wheat and unbleached flours, soda and powder. Add liquid ingredients, mix lightly, just until blended. Spoon into greased muffin tins (do not use muffin papers, they will stick). Bake in a 400 degree F. oven for 20 to 25 minutes. Makes 2 to 2-1/2 dozen muffins.
Each muffin contains about: Calories 119, Fat 3.14G, Sodium 123MG, Cholesterol 14.2MG, Protein 2.98G, Carbohydrates 22.0G, Fiber 2.95G
Source: Fabulous Figs The Fitness Fruit Reprinted with the permission of The California Fig Advisory Board Electronic format courtesy of Karen Mintzias
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