"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali
This recipe for LOW FAT BRAN MUFFINS, by Martha Key, is from Sperry Christian ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 C. Flour 1-1/2 tsp. Baking Soda 1/2 tsp Baking Powder 1/2 tsp. Ground Cinnamon 2 C. Post 100% Bran Cereal 1 1/4 C. 2% Milk 1/3 C. firmly packed Brown Sugar 1 Egg, slightly beaten 1/2 C. Applesauce
Mix flour, baking powder, baking soda, and cinnamon in large bowl. Mix cereal, milk and sugar in medium bowl let stand 5 minutes. Stir in eggs and applesauce, add to flour mixture, stir until just moistened - batter will be lumpy. Bake at 400 degrees for 18 - 20 minutes or until golden brown.
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