Raspberry Bran Muffins

Recipe Ingredients

1 1/2 cups	93g / 3.3oz	Cake flour
2/3 cup	131g / 4.6oz	Sugar
2 teaspoons	10ml	Baking soda
1/2 teaspoon	2.5ml	Cinnamon
1/4 teaspoon	1.3ml	Salt
1/2 cup	118ml	Hot water
1 1/2 cups	60g / 2.1oz	Bran cereal (not bran flakes)
1 cup	237ml	Buttermilk - shaken well
1		Egg
1/4 cup	59ml	Oil
2 tablespoons	30ml	Molasses
7 teaspoons	35ml	Raspberry preserves
2/3 cup	157ml	Raspberries

Recipe Instructions

Combine flour, sugar, baking soda, cinnamon and salt in large bowl. Set aside.

Put hot water and cereal in bowl; stir until moistened. Add buttermilk, egg, oil and molasses. Stir well. Add to dry ingredients. Stir well. (Can be baked immediately or refrigerated as long as 1 week. Stir before using.)

Spoon batter into muffin tins that have been greased or lined with paper cups until about 7/8 full. Put 1/2 teaspoon preserves in center of each. Sprinkle each with about 5 to 6 berries, slightly pressing them into batter.

Bake at 400 degrees until toothpick inserted into center comes out clean, about 18 minutes. Let rest in pans 5 minutes. Serve warm.

This recipe yields 14 muffins.

Each muffin: 162 calories; 116 mg sodium; 16 mg cholesterol; 5 grams fat; 29 grams carbohydrates; 3 grams protein; 0.76 gram fiber.

Source:
The Los Angeles Times, 09-29-1999

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