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Name: Lynns Java Bran Muffins
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 12
Cuisine: American
Ingredients: 1/4 c Butter, room temperature; 1 1/2 c Unprocessed wheat bran; 1 1/3 c All-purpose flour; 1/2 c Strong black coffee, cold; 1/2 c Sugar; 3/4 c Raisins; 1 ts Baking Powder; 1/4 c Dark corn syrup; 1 c Low-fat buttermilk; 1 lg Egg or egg white

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INGREDIENTS

1/4 c Butter, room temperature
1 1/2 c Unprocessed wheat bran
1 1/3 c All-purpose flour
1/2 c Strong black coffee, cold
1/2 c Sugar
3/4 c Raisins
1 ts Baking Powder
1/4 c Dark corn syrup
1 c Low-fat buttermilk
1 lg Egg or egg white

Muffins

INSTRUCTIONS

1.Preheat oven to 375F. In a large bowl, stir together wheat bran, flour, and baking soda. 2.In a medium sized bowl, beat butter and sugar until smoothly blended. Add buttermilk, coffee, corn syrup, and eggs; beat until blended. Add coffee mixture to flour mixture. Stir just until dry ingredients are evenly moistened, stirring in raisins with last few strokes (batter will be thin). 3.Spoon batter into 12 spray-coated or paper lined, 2-1/2-inch muffin cups. Cups will be full. Bake about 25 minutes, or until tops of muffins spring back when firmly pressed. Serve warm. 4.NUTRITIONAL INFORMATION per muffin: 191 Cal; 5g Fat; 4g Protein; 37g Carbohydrate; 16mg Cholesterol; 19g sugar; 176mg Sodium Exchanges: 1-1/2 bread; 1 fruit; 1/2 fat Posted to The Gourmet Connection Recipe Page Newsletter 23 Mar 97 by Gourmet Connection on Mar 23, 1997

NOTES

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Lynns Java Bran Muffins

1/4 c Butter, room temperature
1 1/2 c Unprocessed wheat bran
1 1/3 c All-purpose flour
1/2 c Strong black coffee, cold
1/2 c Sugar
3/4 c Raisins
1 ts Baking Powder
1/4 c Dark corn syrup
1 c Low-fat buttermilk
1 lg Egg or egg white

1.Preheat oven to 375F. In a large bowl, stir together wheat bran, flour,  and baking soda.    2.In a medium sized bowl, beat butter and sugar until smoothly blended. Add  buttermilk, coffee, corn syrup, and eggs; beat until blended. Add coffee  mixture to flour mixture. Stir just until dry ingredients are evenly  moistened, stirring in raisins with last few strokes (batter will be thin).    3.Spoon batter into 12 spray-coated or paper lined, 2-1/2-inch muffin cups.  Cups will be full. Bake about 25 minutes, or until tops of muffins spring  back when firmly pressed. Serve warm.    4.NUTRITIONAL INFORMATION per muffin: 191 Cal; 5g Fat; 4g Protein; 37g  Carbohydrate; 16mg Cholesterol; 19g sugar; 176mg Sodium Exchanges: 1-1/2  bread; 1 fruit; 1/2 fat Posted to The Gourmet Connection Recipe Page  Newsletter 23 Mar 97 by Gourmet Connection <capco@norwich.net> on Mar 23,  1997

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Nutrition

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Serving Size: 1 Muffin (114g)
Recipe Makes: 12 Muffins

Calories: 299
Calories from Fat: 16 (5%)

Amt Per Serving		% DV

	Total Fat 1.8g	2 %
	Saturated Fat 0.4g	2 %
	Monounsaturated Fat 0.3g
	Polyunsanturated Fat 0.7g
Cholesterol 1.5mg		0 %
Sodium 235.9mg		8 %
Potassium 539.8mg		14 %
Total Carbohydrate 76.2g		22 %
	Dietary Fiber 13.1g	52 %
	Sugars, other 63.1g
Protein 7.1g		10 %
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: 299

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