betty crocker best of baking recipes.txt

: Breads

Categories

Amount Measure

Ingredient -- Preparation Method

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1/2

cup hot water

cup chopped dates

cups wheat bran

cup whole wheat flour

teaspoon baking powder

teaspoon baking soda

teaspoon salt

cup vegetable oil

egg

cup buttermilk

cup chopped dates

Pour water over 1/4 cup dates; set aside.

Heat oven to 400º. Grease bottoms only of 12 medium muffin cups, 2 1/2 × 1

1/4 inches, with shortening, or line with paper baking cups.

Mix wheat bran, flour, baking powder, baking soda and salt in large bowl.

Place date-water mixture, the oil and egg in blender or food processor.

Cover and blend on medium speed about 1 minute or until smooth. Stir date

mixture and buttermilk into flour mixture just until flour is moistened

(batter will be lumpy). Gently stir in 1/2 cup dates. Divide batter evenly

among muffin cups.

Bake 20 to 22 minutes or until toothpick inserted in center comes out

clean. Cool muffins in pan 5 minutes; remove from pan to wire rack. Serve

warm, if desired.

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Please note, if you should change this recipe it will no longer be an

approved Betty Crocker® Recipe.

Yield:

12 Muffins"

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Per serving: 148 Calories (kcal); 7g Total Fat; (39% calories from fat); 4g

Protein; 21g Carbohydrate; 16mg Cholesterol; 209mg Sodium

Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 1/2 Fat;

Other Carbohydrates

NOTES : Lighter Bran-Date Muffins: For less fat and fewer calories per

serving, substitute fat-free buttermilk for the milk, 1/4 cup

fat-free cholesterol-free egg product for the egg and 1/4 cup

prune baby food for 1/4 cup of the oil.

Nutr. Assoc. : 0 2662 0 0 0 0 0 0 0 0 2662

Exported from MasterCook *

Bread Bowls

Recipe By

Serving Size : 6

Betty Crocker - Best Of Baking Recipes