 |
Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
These moist, delicious muffins are made without eggs so are ideal for someone with an egg allergy or for someone like myself who has to watch their cholesterol intake. I made these with Jordan's Supreme Muesli, which is 50% fruit and nuts, but if this product is not available where you live, you can substitute any flaked cereal with good results. Ingredients:
2 cups all-purpose flour |
1 1/2 cups raisins |
1 cup muesli |
1 cup natural bran |
1 cup brown sugar, packed |
2 teaspoons baking soda |
1/2 teaspoon salt |
1 cup plain yogurt |
1 cup milk |
2/3 cup vegetable oil |
1/4 cup molasses |
2 tablespoons rolled oats |
Directions:
1. In a large bowl, mix together the flour, raisins, muesli, bran, sugar, baking soda and salt.
2. In a separate bowl, whisk together the yogurt, milk, oil and molasses.
3. Stir into the dry ingredients and mix just until moistened.
4. Spoon the batter into large greased or paper-lined muffin cups, filling to the top.
5. Sprinkle with the rolled oats.
6. Bake in a 400 degree F oven for 20 minutes or until the tops are firm to the touch.
|
|