Shirley's Recipes

In a medium bowl, stir together bran and milk. Let stand 1 or 2 minutes, or until bran is softened. Stir in raisins, vegetable oil and egg or substitute; mix well. In a small bowl, stir together flour, sugar, baking powder and salt; add all at once to the cereal mixture and stir just until blended. Spoon into 12 paper-lined muffin cups.\\

Source: The Oregonian FOODday/Heart in Hand column/16 March 1983\\

1/4 cup granulated sugar\\

Source: Newspaper/Heart in Hand column\\

Source: Newspaper/Heart in Hand\\

1 tablespoon (3 teaspoons) baking powder\\

Name: Cinnamon Bran Muffins
Key Ingredient: bran cereal
Preparation: bake
Cuisine: American
Source: Newspaper
Food Group: grain
Meals: breakfast, brunch
Courses: side, dessert
Temperature: hot
Effort: easy
Prep. Time: :30
Elapsed Time: 1:00
Servings: 12

1-1/2 cups whole-bran cereal
1-1/4 cups skim milk
1/2 cup raisins
1/3 cup vegetable oil
1 egg, lightly beaten (or equivalent egg substitute)
1-1/4 cups unsifted all-purpose flour
1/4 cup sugar
1 tablespoon (3 teaspoons) baking powder1/4 teaspoon salt

Topping:
1/4 cup firmly packed brown sugar
1/4 cup chopped walnuts
1/2 teaspoon ground cinnamon

In a medium bowl, stir together bran and milk. Let stand 1 or 2 minutes, or until bran is softened. Stir in raisins, vegetable oil and egg or substitute; mix well. In a small bowl, stir together flour, sugar, baking powder and salt; add all at once to the cereal mixture and stir just until blended. Spoon into 12 paper-lined muffin cups. For topping, stir together the brown sugar, nuts and cinnamon; sprinkle over tops of the muffins. Bake in a 400F. oven for 25 to 30 minutes, or until lightly browned.