Basic wholegrain muffins
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Basic wholegrain muffins
  Muffins    Bread    Basics  
Last updated 6/12/2012 1:07:28 AM. Recipe ID 33466. Report a problem with this recipe.
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      Title: Basic wholegrain muffins
 Categories: Bread
      Yield: 12 Servings
 
      2 c  Whole wheat flour
      1 ts Baking soda
    1/4 c  Brown sugar or honey
      1 ts Ground cinnamon (optional)
    1/8 ts Ground cloves (optional)
    1/2 ts Salt
    1/2 c  Raisins
      1    Egg; beaten
      1 c  Buttermilk; yogurt, or sour
           -milk
      3 tb Oil or melted butter
 
  From: esined@inforail.MV.COM (Denise Gaunt)
  
  Date: 19 Aug 1995 21:15:22 -0600 Mix all dry ingredients thoroughly,
  including raisins. Make a well in the center and add egg, milk and
  oil. Mix only until dry ingredients are moist. Fill greased muffin
  pans half full and bake at 375 degrees for about 15 minutes. Good hot
  or cold. Makes 12 to 16 muffins. Variations:
  
  1. Omit raisins. Add 1 cup blueberries or chopped fruit.
  
  2. Add nuts or seeds, if desired.
  
  3. Omit 1 cup or more whole wheat flour and replace it with rye, soy
  or triticale flour, rolled oats or oat flour, wheat germ, or bran.
  
  4. Omit baking soda & buttermilk. Add 2 teaspoons baking powder & 1
  cup milk.
  
  REC.FOOD.RECIPES
  
  From rec.food.cooking archives.  Downloaded from Glen's MM Recipe




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Recipe ID 33466 (Apr 03, 2005)

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