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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Bread / Course: snack / Number of Servings: 6 |
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Directions: Preheat oven to 400 degrees F. Grease 6 large
(4-inch) muffin cups.
Combine butter, brown sugar and corn syrup in small
saucepan over medium heat. Cook, stirring constantly,
until sugar has dissolved. Bring to a boil without
stirring. Pour about 2 tablespoons of mixture into
each prepared muffin cup; set aside.
Combine cereal, milk, and wheat bran in medium bowl.
Let stand about 10 minutes to soften. Stir in
molasses, oil and egg. Sift flour baking powder,
allspice, baking soda, and salt into large bowl. Stir
liquid ingredients into dry ingredients just until
combined. Stir in raisins.
Spoon batter over topping, using about 1/2 cup for
each muffin. Bake about 25 minutes or until toothpick
inserted in center comes out clean. Immediately turn
out on cooling rack. Makes 6 large muffins. Source:
The Treasury of Creative Cooking, by the Editors of
Consumers Guide.
Shared and MM by Judi M. Phelps, GENIE (G.PHELPS1),
NVN (JPHELPS)
Internet: Judi.Phelps@sjc.com or JPHELPS@nvn.com
Ingredients:
6 Tablespoon(s) Butter or margarine
6 Tablespoon(s) Brown sugar; packed
1/4 Cup(s) Corn syrup
1 Cup(s) Raisin and bran cereal
3/4 Cup(s) Sharp cheddar cheese; grated
1/4 Cup(s) Unprocessed wheat bran
3/4 Cup(s) Molasses
1/4 Cup(s) Dark molasses
1 Egg; beaten
2 Cup(s) All-purpose flour
1 Tablespoon(s) Apples; chopped
2 Teaspoon(s) Cinnamon or Ground allspice
1/2 Teaspoon(s) Dark molasses (treacle)
1/2 Cup(s) Raisins (optional) |
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