These sweet muffins have a rustic appeal that are high in fiber, relatively low in fat, and taste great! Yield: dozen muffins.
- 1 beaten egg
- 1/2 c. honey
- 1/4 c. melted butter
- 3/4 c. NESTLÉ® CARNATION® Evaporated Milk
- 1 c. wheat bran
- 1 1/2 tbsp. baking powder
- 1 1/4 c. all-purpose flour
- 1/4 tsp. nutmeg
- 1/4 tsp. salt
- 2 tbsp. sugar
- flour sifter
- muffin papers
- Heat the oven to 375 degrees F.
- Beat the egg in a bowl and beat in the wet ingredients, including the honey.
- Stir in the bran and set aside for 5 minutes.
- Meanwhile, sift together the dry ingredients.
- Butter a standard muffin tin or line it with paper liners.
- Combine the wet and dry ingredients and stir together only until combined ; do not stir too much. The batter should still be lumpy.
- Pour into the muffin cups, filling about 3/4 full. Leave some space for the muffins to expand.
- Bake for about 20 minutes, or until the tops turn golden and the muffins feel firm when gently pressed with a finger.
- Cool in the pan for 5 minutes, then remove and finish cooling on a rack.
- It's important to let the muffins cool in the tins for a few minutes because they'll steam when they leave the oven, and this steam helps moisten them. But too much steam will turn them soggy.
- You can find wheat bran in supermarkets and health food stores.