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Name: Honey and Oat Bran Muffins Bhg
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 12
Cuisine: American
Ingredients: 1/2 c Chopped walnuts; (optional); 1/2 ts Finely shredded orange peel;; 3/4 ts Ground cinnamon; (optional); 1 Egg slightly beaten; 1/2 c Water; 1/4 c Cooking oil; 1/4 c Honey; 2 c Oat Bran Baking Mix; (in

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INGREDIENTS

1/2 c Chopped walnuts; (optional)
1/2 ts Finely shredded orange peel;
3/4 ts Ground cinnamon; (optional)
1 Egg ; slightly beaten
1/2 c Water
1/4 c Cooking oil
1/4 c Honey
2 c Oat Bran Baking Mix; (in

Servings

INSTRUCTIONS

In a large bowl, mix Oat Bran Baking Mix, walnuts, if using, and orange peel or cinnamon. In a small bowl, combine beaten egg, water, oil and honey. Add egg mixture to dry mxiture, stirring just until moistened. (batter will be lumpy.) Spoon batter into 12 greased or paper-lined muffin cups, filling each cup 2/3 full. Bake in a 400 F. oven for 15-18 minutes or until muffins are golden. Remove muffins from pans. Serve warm or cool. Makes 12 muffins. Per muffin: 123 calories, 5 grams fat, 18 mg. cholesterol, 135 mg. sodium NOTES : To Make Ahead: Wrap cooled muffins in foil; place in freezer bags. Freeze for up to 3 months. Thaw before serving. To reheat, place foil-wrapped, thawed muffins in a 300 F oven for 10-15 minutes. Or, place an unwrapped, thawed muffin on a microwave-safe plate. Microwave muffin, uncovered, on High 15-30 seconds. Recipe by: Better Homes and Gardens Annual Recipes, 95, p. 54 Posted to EAT-LF Digest by Roberta Banghart on Sep 29, 1998,

NOTES

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Honey and Oat Bran Muffins Bhg

1/2 c Chopped walnuts; (optional)
1/2 ts Finely shredded orange peel;
3/4 ts Ground cinnamon; (optional)
1 Egg slightly beaten
1/2 c Water
1/4 c Cooking oil
1/4 c Honey
2 c Oat Bran Baking Mix; (in

In a large bowl, mix Oat Bran Baking Mix, walnuts, if using, and orange  peel or cinnamon. In a small bowl, combine beaten egg, water, oil and  honey. Add egg mixture to dry mxiture, stirring just until moistened.  (batter will be lumpy.) Spoon batter into 12 greased or paper-lined muffin  cups, filling each cup 2/3 full.    Bake in a 400 F. oven for 15-18 minutes or until muffins are golden. Remove  muffins from pans. Serve warm or cool.    Makes 12 muffins.    Per muffin: 123 calories, 5 grams fat, 18 mg. cholesterol, 135 mg. sodium    NOTES : To Make Ahead: Wrap cooled muffins in foil; place in freezer bags.  Freeze for up to 3 months. Thaw before serving. To reheat, place  foil-wrapped, thawed muffins in a 300 F oven for 10-15 minutes. Or, place  an unwrapped, thawed muffin on a microwave-safe plate. Microwave muffin,  uncovered, on High 15-30 seconds.    Recipe by: Better Homes and Gardens Annual Recipes, 95, p. 54    Posted to EAT-LF Digest by Roberta Banghart <bobbi744@acd.net> on Sep 29,  1998,

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Nutrition

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Serving Size: 1 Serving (17g)
Recipe Makes: 12 Servings

Calories: 58
Calories from Fat: 46 (79%)

Amt Per Serving		% DV

	Total Fat 5.1g	7 %
	Saturated Fat 0.5g	2 %
	Monounsaturated Fat 3.1g
	Polyunsanturated Fat 1.4g
Cholesterol 17.6mg		5 %
Sodium 6.1mg		0 %
Potassium 7.5mg		0 %
Total Carbohydrate 2.9g		1 %
	Dietary Fiber 0g	0 %
	Sugars, other 2.9g
Protein 0.5g		1 %
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: 58

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