"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste
This recipe for VI-Bran Muffins, by Bobby Jo Ertel, is from Eating Under a Tree,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1cup flour 1 tsp soda 1 tsp baking powder 1/2 tsp salt 1 T oil or melted butter 1 1/2 cups bran (I substitute 1/2 cup wheat germ) 1/2 to 1 cup sugar 1 egg 1 cup milk 1 apple, grated skin and all nuts and raisins 2 T milled flax seed (optional)
Heat oven to 425 degrees
Mix all ingredients together. Fill muffin cups and bake 12 to 15 minutes. Batter can be kept in the refrigerator for up to 2 weeks.
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