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Name: Bran Muffins with Cream Cheese Filling
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 12
Cuisine: American
Ingredients: 1/2 c Bran cereal; 1 1/4 c Flour; 1/2 c Raisins; 4 oz Cream cheese softened; 1/4 c Vegetable oil; 1 Egg; 1 tb Baking Powder; 1/2 ts Salt; 1/2 c Sugar; 1 Egg; 1 c milk; 2 tb Sugar

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INGREDIENTS

MUFFINS
1/2 c Bran cereal
1 1/4 c Flour
1/2 c Raisins
4 oz Cream cheese ; softened
1/4 c Vegetable oil
1 Egg
1 tb Baking Powder
1/2 ts Salt
1/2 c Sugar
1 Egg
FILLING
1 c milk
2 tb Sugar

Servings

INSTRUCTIONS

Preheat oven to 375F. Spray a 12 cup muffin pan with non-stick spray and lightly dust with flour. In a medium bowl, combine cereal and milk; let stand 2 minutes. Add oil and egg; mix well. In a separate bowl, combine flour, sugar, baking powder and salt. Add to cereal mixture all at once and stir until just moistened. Fold in raisins. Spoon batter into muffin cups, filling each cup 2/3rds full. To make filling, combine cream cheese, sugar and egg. Mix until well-blended. Spoon 1 rounded tablespoon on top of each muffin. Bake 25 minutes or until muffin springs back when lightly touched. The White Gull Inn: More Favorite Recipes from our Kitchen: Centennial Cookbook, Amherst Press, Andy Coulson, editor Posted to KitMailbox Digest by KrisE56749@aol.com on Feb 5, 1998

NOTES

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Bran Muffins with Cream Cheese Filling

MUFFINS
1/2 c Bran cereal
1 1/4 c Flour
1/2 c Raisins
4 oz Cream cheese softened
1/4 c Vegetable oil
1 Egg
1 tb Baking Powder
1/2 ts Salt
1/2 c Sugar
1 Egg
 FILLING
1 c milk
2 tb Sugar

Preheat oven to 375F.  Spray a 12 cup muffin pan with non-stick spray and  lightly dust with flour.  In a medium bowl, combine cereal and milk; let  stand 2 minutes.  Add oil and egg; mix well.  In a separate bowl, combine  flour, sugar, baking powder and salt.  Add to cereal mixture all at once  and stir until just moistened.  Fold in raisins.  Spoon batter into muffin  cups, filling each cup 2/3rds full.    To make filling, combine cream cheese, sugar and egg.  Mix until  well-blended.  Spoon 1 rounded tablespoon on top of each muffin.    Bake 25 minutes or until muffin springs back when lightly touched.    The White Gull Inn:  More Favorite Recipes from our Kitchen:  Centennial  Cookbook, Amherst Press, Andy Coulson, editor  Posted to KitMailbox Digest  by KrisE56749@aol.com on Feb 5, 1998

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Nutrition

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Serving Size: 1 Serving (232g)
Recipe Makes: 12 Servings

Calories: 785
Calories from Fat: 505 (64%)

Amt Per Serving		% DV

	Total Fat 56.1g	75 %
	Saturated Fat 29.8g	149 %
	Monounsaturated Fat 15.3g
	Polyunsanturated Fat 3.3g
Cholesterol 202mg		62 %
Sodium 598.1mg		21 %
Potassium 377.3mg		10 %
Total Carbohydrate 62.9g		18 %
	Dietary Fiber 1.8g	7 %
	Sugars, other 61.1g
Protein 12.6g		18 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 785

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