"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich
This recipe for Raspberry Bran Muffins, by Gail Beutler, is from Joyce Manwiller's Recipe Box,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 c all purpose flour 1 c wheat bran or oat bran 1/4 c sugar 3 tsp baking powder 1/4 tsp salt 1/4 c egg substitute 1 c skim milk 1/4 c canola oil 1 c fresh raspberries
Combine flour, bran, sugar, baking powder and salt. Combine egg substitute, milk and oil. Add to dry mixture just to moisten. Stir in raspberries. Pour into 12 greased muffin cups, about 1/3 c each. Bake at 400º approximately 20 minutes.
Per muffin: calories 122; fat 5g; sodium 127mg; carb 18g; fiber 3g; protein 3g.
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