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October 1999 Issue
For Breakfast, Brunch or Anytime!
by Ronda L. Halpin
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Fruity Bran Muffins

Using dehydrated fruit makes these muffins easy to make anytime and enjoy anywhere -- take them along to the next football game for a halftime snack.
  • 1 1/2 c. flour
  • 3/4 c. raisin bran cereal
  • 1 tsp. baking soda
  • 1/4 tsp. salt
  • 3/4 c. chopped dried fruit (Sunsweet makes a nice International Orchard Mix that's perfect!)
  • 1/3 c. chopped almonds
  • 1 egg, beaten
  • 1 1/4 c. skim milk
  • 1/2 c. maple syrup 1/4 c. margarine, melted
Preheat the oven to 350 degrees. Lightly spray 12 muffin tins filled with paper linings. Set aside.

Combine the flour and raisin bran in a large bowl. Add the baking soda and the salt; stir. Add the dried fruit and chopped nuts. Mix well to coat with the flour mixture. Set aside.

In another bowl, combine the egg, milk, maple syrup and margarine. Pour all at once into the flour mixture. Stir until just moistened. The batter will be thin.

Spoon the batter into the prepared muffin cups, filling them until they are nearly full. Bake until golden brown and a toothpick inserted near the center of a muffin comes out clean, about 20 minutes.

Remove muffins from the muffin tin and cool on a wire rack.

  • Yields: 12 muffins
  • Preparation Time: 30 minutes
 

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