Triple wheat-honey muffins
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Triple wheat-honey muffins
  Muffins    Breakfast  
Last updated 6/12/2012 1:27:44 AM. Recipe ID 62771. Report a problem with this recipe.
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      Title: Triple wheat-honey muffins
 Categories: Breads, Breakfast, Low-cal
      Yield: 12 Each
 
    1/4 c  Uncooked wheat flakes
           --(rolled wheat)
    3/4 c  Water
  1 1/4 c  Nonfat buttermilk
    1/3 c  Honey
    1/4 c  Vegetable oil
      1 ts Vanilla
      2 lg Egg whites or 1/4 cup
           --cholesterol free egg prod.
  1 1/4 c  Whole wheat flour
      1 c  Wheat bran
      1 ts Baking powder
    1/2 ts Baking soda
    1/2 ts Salt
 
  Heat wheat flakes and water to boiling in 1-quart saucepan; reduce
  heat. Cover and simmer about 30 minutes or until liquid is absorbed.
  Cool 10 minutes. Heat oven to 400. Spray bottoms only of 12 medium
  muffin cups, 2 1/2" x 1 1/4" with nonstick cooking spray or line with
  paper baking cups. Beat buttermilk, honey, oil, vanilla and egg
  whites in large bowl. Stir in flour, wheat bran, baking powder,
  abaking soda and salt just until flouri is moistened. Fold in cooked
  wheat flakes. Divide batter evenly among muffin cups (cups will be
  fery full). Bake 22 to 24 minutes or until golden brown. Immediately
  remove from pan. *3/4 cup cooked brown rice can be substituted for
  wheat flakes and water.
 




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Recipe ID 62771 (Apr 03, 2005)

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