Breads:

Savory Bran Muffins

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"This recipe is a favorite of the family and it is a people-pleaser no matter what the occasion."

Ingredients

1/2 cup rolled oats
1 cup all-purpose flour
1 cup whole-wheat flour
1/2 cup all-bran cereal
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 egg, beaten
1/4 cup vegetable oil
1/2 cup molasses
3/4 cup buttermilk
1 can (8 ounces) crushed pineapple in natural juice, undrained
1/2 cup chopped nuts, dates or raisins

Instructions

Position the rack in the center of the oven and preheat to 400 degrees. Lightly grease or line with paper baking cups 18 (2-3/4-inch) muffin cups.

In a mixing bowl, combine the first seven ingredients. Make a well in the center. In a separate mixing bowl, combine the egg, oil, molasses, buttermilk and pineapple with juice. Pour into well; mix until dry ingredients are well moistened. Stir in nuts, dates or raisins.

Spoon the batter into the prepared muffin cups, filling each about three-quarters full.

Bake at 400 degrees for 15 or 20 minutes, or until the tops turn a light golden and a cake tester or wooden toothpick inserted into the center of a muffin comes out clean. Cool in the pan on a wire rack for 5 to 7 minutes. Serve warm, or invert onto the rack to cool completely.

Serving suggestion: Serve with jam or preserves.

Mrs. Carl Johannsen
Rock Island