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Ginger Bran Muffins Recipe

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This recipe for Ginger Bran Muffins, by , is from Aelred and Rita Wagner Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Wil Wagner
Added: Wednesday, April 9, 2008


3/4 cup bran cereal (not flakes)
1/4 cup boiling water
2 tablespoons olive oil or canola oil
1 tablespoon sugar
1 egg
1/2 cup buttermilk
1 tablespoon grated fresh ginger
2 tablespoons raisins or other chopped dried fruit
1/2 cup unbleached flour
1 teaspoon baking soda

Pour boiling water over the bran cereal in a mixing bowl. Stir to mix and let stand 5 minutes. Add the oil, sugar, egg, buttermilk, grated ginger and raisins to the bran and mix well. In a small bowl, mix together the flour and baking soda. Stir into the bran mixture and mix well. The batter can be kept tightly covered in the refrigerator for about a week.

To bake, preheat the oven to 400 degrees. Lightly oil a muffin tin if you are making all 6 muffins or place a foil muffin cup in a custard cup if you are baking just one muffin. Don't stir the batter if it has been keeping in the refrigerator. Fill the muffin tin or muffin cups 2/3 full of batter. Bake the muffins for 12 - 14 minutes or until the top springs lightly back to the touch.

Number Of Servings:
Number Of Servings:
6 muffins
Personal Notes:
Personal Notes:
Nutritional Information:

Per serving:
136 calories
6 g total fat (1 g sat)
36 mg cholesterol
19 g carbohydrate
4 g protein
3 g fiber
258 mg sodium

(I got this recipe from Doctor Andrew Weil's email recipe of the day).




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