Title: Oregon hazelnut corn bran muffins
 Categories: Breads
      Yield: 12 Muffins
 
      1 c  Milk
    1/2 c  Bran flakes
    1/4 c  Butter
      3 tb Brown sugar
      1    Egg; room temperature
      1 ts Oil
      1 c  White flour
    1/2 c  Corn meal
    1/2 c  Roasted & chopped hazelnuts
           -(Oregon hazelnuts)
      2 ts Baking powder
    1/2 ts Salt
 
  Combine milk and bran flakes in medium bowl and let stand at room
  temperature 8 hours or overnight. Preheat oven to 400. Grease twelve
  2-1/2 inch muffin tins. Cream butter with sugar in large bowl. Stir
  in egg and oil, blending well. Fold in flour, corn meal, hazelnuts,
  baking powder, salt and bran mixture until dry ingredients are just
  moist. Divide batter in muffin tins. Bake about 20-25 minutes or
  until tester comes out clean. Cool 7 minutes.
  
  * COOKFDN brings you this recipe with permission from: * Oregon
  Hazelnut Industry and The Hazelnut Marketing Board