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Recipe Name: After-school Snack Muffins Submitted by: Administrator
Source: Source Description:
Ethnicity: None Last Modified: 2/22/2014
Base: Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 1

Ingredients:
12 Baking cups
2 Cup(s) Raisin bran cereal
1/2 Cup(s) Boiling water
3/4 Cup(s) All-Purpose Flour
3/4 Cup(s) Whole weat flour
2 Teaspoon(s) Baking Powder
1 1/2 Teaspoon(s) Cinnamon
1/4 Teaspoon(s) Salt
3/4 Cup(s) Milk
1/2 Cup(s) Shredded carrot
1/3 Cup(s) Brown sugar
1/4 Cup(s) Vegetable oil
1 Egg, beaten
muffins.
Directions:
Preheat oven to 400*. Place baking cups in muffin pan; set aside. IN a
small bowl, combine cereal and water; set aside. In a medium bowl,
combine flours, baking powder, cinnamon and salt. Add remaining
ingredients to cereal mixture; mix well. Add cereal mixture to flour
mixture; stir just until dry ingredients are moistened. Spoon batter
into bake cups, filling 3/4 full. Bake 20-25 minutes. Serve warm.
Makes Posted to EAT-L Digest by Shawn Zehnder Lea
<slea@HIGHTOWERSERVICES.COM> on Sep 19, 1997

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1676
Calories From Fat: 582
Total Fat: 66.1g
Cholesterol: 200.6mg
Sodium: 2498.9mg
Potassium: 1432.9mg
Carbohydrates: 255.7g
Fiber: 21.6g
Sugar: 122.9g
Protein: 32.1g


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