Sweet, dense bran muffins made with cereal



April 07, 2004|By Ellen Hawks | Ellen Hawks,SUN STAFF

Nancy Gabriel of Eldersburg requested a muffin recipe. She wrote: "Years ago I had a recipe I cut from a paper for bran muffins which called for Grape-Nuts cereal. The recipe could be refrigerated for up to a week. My daughter has never forgiven me for losing that wonderful recipe. Help!"

Toni Martin of Rapid City, S.D., responded. "This recipe is easy to double. It's also my daughter's favorite with grape jelly!"

Recipe requests

Carol Kowalski of Amsterdam, N.Y., wrote that her mother made the most delicious "Pineapple Super Chiffon Pie. It had an ingredient called TenBelow which was in a 3- to 4-ounce can, was a liquid and not frozen. I would like to find the pie recipe and that ingredient or a substitute."

Janice C. Liles of Laurinburg, N.C., is seeking a recipe for pecan pie that she writes is the best ever but has been lost. "It had a custard-type filling which was simmered on the stove top before adding to the crust and nuts. It was similar to the pie I had gotten from the Pecan Pie & Cookie Company in Savannah, Ga."

If you are looking for a recipe or can answer a request for a hard-to-find recipe, write to Ellen Hawks, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore, MD 21278. If you send more than one recipe, please put each on a separate sheet of paper with your name, address and daytime phone number. Names must accompany recipes for them to be published. Please list the ingredients in order of use, and note the number of servings each recipe makes. Type or print contributions. Letters may be edited for clarity.

Bran Muffins

Makes 9 large or 12 medium muffins

1/2 cup Post Grape-Nuts cereal

1 cup sour milk

1 2/3 cups sugar

1 large egg, well beaten

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

2 cups sifted all-purpose flour

Soak Grape-Nuts in milk until soggy. Add, sugar, egg, baking powder, baking soda and salt and mix thoroughly. Add flour and mix only enough to moisten flour. Fill greased large or medium muffin pans about 2/3 full. Bake at 375 degrees for 25 minutes to 30 minutes for medium muffins, or until golden-brown.

Per serving (large muffin): 283 calories; 5 grams protein; 1 gram fat; 1 gram saturated fat; 63 grams carbohydrate; 1 gram fiber; 26 milligrams cholesterol; 316 milligrams sodium

Tester Laura Reiley's comments: "These are sweet, dense, deeply nutty flavored muffins. It's the cereal that adds the hearty taste of bran. You wouldn't know it's Grape-Nuts, but those little nuggets add to the texture, giving the finished muffins a denseness that's very appealing.

"You needn't sour the milk, but if you want to, add a few drops of lemon juice to a cup of milk and allow it to sit at room temperature for an hour. Like lots of bran-muffin batter, the batter can be kept, tightly covered and refrigerated, for up to a week."

Baltimore Sun Articles
Please note the green-lined linked article text has been applied commercially without any involvement from our newsroom editors, reporters or any other editorial staff.