Gingerbread Bran Muffins Recipe
Ingredients
| MUFFINS | ||
| Egg | 1 | |
| Sugar | 1/4 Cup (16 tbs) | |
| Buttermilk | 1 Cup (16 tbs) | |
| Vegetable oil | 1/3 Cup (16 tbs) | |
| Molasses | 1/4 Cup (16 tbs) | |
| Cereal | 1 1/2 Cup (16 tbs) | |
| All-purpose flour - 1 cup | ||
| Baking powder | 1 1/2 Teaspoon | |
| Baking soda | 1/2 Teaspoon | |
| Ground ginger | 1/2 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| Ground cinnamon | 1/4 Teaspoon | |
| Ground cloves | 1/4 Teaspoon | |
| Sugar | 2 Tablespoon (TOPPING) | |
Directions
GETTING READY
1) Preheat oven to 375°F.
MAKING
2) In a medium-bowl, beat egg lightly.
3) With wire whisk, beat buttermilk, oil, 1/4 cup sugar and molasses in egg.
4) Let the mixture stand for 10 minutes.
5) In a small bowl, combine all other ingredeints and mix with bran shreds.
6) In 12 regula size muffin-cups, place paper baking cups.
7) Divide the muffin mixture equally in the cups.
8) Sprinkle each muffin with total 1/2 teaspoon sugar.
9) bake muffins for 20-25 minutes or until becomes spongy and soft.
10) Remove from baking pan.
SERVING
11) Muffins can be served hot of cold.
TIP: Unbaked muffin mixture can be kept in refrigerator for later use.
1) Preheat oven to 375°F.
MAKING
2) In a medium-bowl, beat egg lightly.
3) With wire whisk, beat buttermilk, oil, 1/4 cup sugar and molasses in egg.
4) Let the mixture stand for 10 minutes.
5) In a small bowl, combine all other ingredeints and mix with bran shreds.
6) In 12 regula size muffin-cups, place paper baking cups.
7) Divide the muffin mixture equally in the cups.
8) Sprinkle each muffin with total 1/2 teaspoon sugar.
9) bake muffins for 20-25 minutes or until becomes spongy and soft.
10) Remove from baking pan.
SERVING
11) Muffins can be served hot of cold.
TIP: Unbaked muffin mixture can be kept in refrigerator for later use.
Chef
