Title: Onion-Dill Muffins
Categories: Bread Muffins
Yield: 12 Servings
| LISA CRAWLEY TSPN00B |
| 1 1/2 | c | Wheat Bran Cereal |
| 1 1/4 | c | Milk |
| 2 | lg | Eggs; lightly beaten |
| 3 | tb | Veg. Oil |
| 1 | c | Flour |
| 3/4 | c | Whole-Wheat Flour |
| 1 | tb | Baking Powder |
| 1/2 | ts | Salt |
| 2 | tb | Sugar |
| 1/2 | ts | Dried Dillweed |
| 1/2 | ts | Dry Mustard |
| 1/2 | c | Onion; finely chopped |
Combine cereal and milk in a bowl; let stand 2 min. or til cereal is
softened. Stir in eggs and oil. Combine flours and next 5 ingred. in lg.
bowl; stir in onion. Make a well in center of mixture; add cereal mixture,
stirring just til moistened. Spoon into greased muffin pans, filling 3/4
full. Bake at 400 for 18 min., or til golden brown. Remove from pan
immediately. Makes 1 dozen.