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Add a photoServings: 12
Ingredients
- 1 1/2 c. cake flour
- 2/3 c. sugar
- 2 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1/2 c. warm water
- 1 1/2 c. bran cereal (not bran flakes)
- 1 c. buttermilk shaken well
- 1 x egg
- 1/4 c. oil
- 2 Tbsp. molasses
- 7 tsp raspberry preserves
- 2/3 c. raspberries
Directions
- Combine flour, sugar, baking soda, cinnamon and salt in large bowl. Set aside.
- Put warm water and cereal in bowl; stir till moistened. Add in buttermilk, egg, oil and molasses. Stir well. Add in to dry ingredients. Stir well. (Can be baked immediately or possibly refrigerated as long as 1 week. Stir before using.)
- Spoon batter into muffin tins which have been greased or possibly lined with paper c. till about 7/8 full. Put 1/2 tsp. preserves in center of each. Sprinkle each with about 5 to 6 berries, slightly pressing them into batter.
- Bake at 400 degrees till toothpick inserted into center comes out clean, about 18 min. Let rest in pans 5 min. Serve hot.
- This recipe yields 14 muffins.
- Comments: Blueberries or possibly raisins can be substituted for the raspberries. Better yet: Try all three. This batter also makes great pancakes.
- NOTES :
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 66g | |
| Recipe makes 12 servings | |
| Calories 196 | |
| Calories from Fat 48 | 24% |
| Total Fat 5.4g | 7% |
| Saturated Fat 0.53g | 2% |
| Trans Fat 0.12g | |
| Cholesterol 16mg | 5% |
| Sodium 288mg | 12% |
| Potassium 110mg | 3% |
| Total Carbs 34.85g | 9% |
| Dietary Fiber 1.4g | 5% |
| Sugars 16.15g | 11% |
| Protein 2.67g | 4% |
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