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Muffins Made With Raisin Bran Cereal

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RAISIN BRAN MUFFINS 

 

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Raisin Bran Muffins

 

Raisin Bran Muffins
Raisin Bran Muffins


R E C I P E 

Raisin Bran Muffins

Ingredients
¾ cup flour
¼ cup raisin bran cereal (crushed very fine with
rolling pin)
¼ teaspoon salt
2 teaspoons baking powder
2 – 4 tablespoons sugar (depending on how sweet you
prefer your muffins)
¼ cup melted butter

1 egg (beaten)

¼ cup sour cream
¼ cup water
1 teaspoon vanilla
Method
1.    Preheat oven to 350°.
2.    Grease or line muffin pans.
3.    Sift and combine together flour, crushed bran cereal, baking powder, salt and sugar.
4.    Make a well look effect in the center of flour mixture.
5.    Add melted butter, beaten egg, sour cream, water and vanilla.
6.    Fold in until well blended.
7.    Spoon into muffin cups about ¼ cup of mixture.
8.    Bake in preheated oven of 350° for approximately 20 to 30 minutes until golden brown
and baked.
9.    Cool on cooling rack for 5 minutes and serve warm with butters, jams, etc.


Raisin Bran Muffins was made and prepared by Shirley-Ann Pearman
Photography by Shirley-Ann Pearman
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Bran MuffinsRaisin Bran Muffins location at Google Drive 

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Kellogg’s Raisin Bran® Cereal

The classic, tasty balance of crispy whole wheat flakes and delicious raisins always makes a great start to a heart healthy day.

 

 

The classic, delicious balance of crispy, wheat bran flakes with delectably sweet raisins never ceases to make morning amazing. Plus, it’s a good source of potassium.

 



* * * * * * *

 


Bran

From Wikipedia, the free encyclopedia

 

 
 
Bran, also known as miller’s bran, is the hard outer layers of cereal grain. It consists of the combined aleurone and pericarp. Along with germ, it is an integral part of whole grains, and is often produced as a byproduct of milling in the production of refined grains.
Bran is present in and may be in any cereal grain, including ricecorn (maize)wheatoatsbarleyrye and millet. Bran is not the same as chaff, which is a coarser scaly material surrounding the grain but not forming part of the grain itself.

 


Composition

Bran is particularly rich in dietary fiber and essential fatty acids and contains significant quantities of starchproteinvitamins, and dietary minerals. It is also a source of phytic acid, an antinutrient that prevents nutrient absorption.
The high oil content of bran makes it subject to rancidification, one of the reasons that it is often separated from the grain before storage or further processing. Bran is often heat-treated to increase its longevity.



 

Nutrients (%)
Carbohydrates without starch
45–50
50–70
16–34
18–23
70–80
13–18
12–15
18–45
18–30
8–11
15–18
8–9
13–20
15–18
11–15
4–5
4–5
6–11
18–23
1–2

 

 

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Whole Wheat Fruit Pound Cake

WHOLE WHEAT POUND CAKE

WHOLE WHEAT FRUIT POUND CAKE

WHOLE WHEAT FRUIT POUND CAKE AND WHOLE WHEAT POUND CAKE

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IMG_20180331_174105IMG_20180331_161327IMG_20180331_172654

Recipe

Whole Wheat Pound Cake

Ingredients

1/2 cup (1 sticks) butter or margarine

3/4 cup sugar

¼ teaspoon salt

1 teaspoon vanilla

2 large eggs

3/4 cups all purpose flour

1/4 cups whole wheat all purpose flour

Optional for Whole Wheat Fruit Pound Cake

1/2 cup mixed peel and raisins (soaked overnight with 1/4 cup Ocean Spray Juice)

Method

  1. Preheat oven to 350°F.  Grease and flour 4 mini loaf pan.
  2. Cream butter and add sugar gradually in a large bowl with electric mixer until light and fluffy.  Beat in eggs, one at a time, until well blended.  Add flour at low speed, 1/4 cup at a time, scraping down bowl with each addition.  Optional if making Fruit Pound Cake Alternate flour and soaked fruit mixture until all blended.
  3. Spoon batter into prepared loaf pan.  Bake 25 to 30 minutes or until wooden pick inserted near center comes out clean.  Remove from oven.  Cool 5 minutes in pan.  Run knife around edges to release cake; cool additional 30 minutes.  Remove from; transfer to wire rack to cool completely.
  4. Optional 2 loaves at 1/2 cup of fruit batter in each pan and 1/2 cup of plain batter layered on top of fruit batter.  The other two pan fill with remaining batter of all fruit batter and the other with all plain batter.
  5. Makes 4 mini loaves.

Cakes were made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

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Whole Wheat Pound Cake

WHOLE WHEAT POUND CAKE

WHOLE WHEAT FRUIT POUND CAKE

WHOLE WHEAT FRUIT POUND CAKE AND WHOLE WHEAT POUND CAKE

IMG_20180331_173525IMG_20180331_173539IMG_20180331_170017

IMG_20180331_174105IMG_20180331_161327IMG_20180331_172654

IMG_20180402_174058IMG_20180402_174111

Recipe

Whole Wheat Pound Cake

Ingredients

1/2 cup (1 sticks) butter or margarine

3/4 cup sugar

¼ teaspoon salt

1 teaspoon vanilla

2 large eggs

3/4 cups all purpose flour

1/4 cups whole wheat all purpose flour

1/2 teaspoon baking powder

Optional for Whole Wheat Fruit Pound Cake

1/2 cup mixed peel and raisins (soaked overnight with 1/4 cup Ocean Spray Juice)

Method

  1. Preheat oven to 350°F.  Grease and flour 4 mini loaf pan.
  2. Cream butter and add sugar gradually in a large bowl with electric mixer until light and fluffy.  Beat in eggs, one at a time, until well blended.  Add flour at low speed, 1/4 cup at a time, scraping down bowl with each addition.  Optional if making Fruit Pound Cake Alternate flour and soaked fruit mixture until all blended.
  3. Spoon batter into prepared loaf pan.  Bake 25 to 30 minutes or until wooden pick inserted near center comes out clean.  Remove from oven.  Cool 5 minutes in pan.  Run knife around edges to release cake; cool additional 30 minutes.  Remove from; transfer to wire rack to cool completely.
  4. Optional 2 loaves at 1/2 cup of fruit batter in each pan and 1/2 cup of plain batter layered on top of fruit batter.  The other two pan fill with remaining batter of all fruit batter and the other with all plain batter.
  5. Makes 4 mini loaves.

Cakes were made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

*******

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Whole Wheat Pound Cake
Whole Wheat Fruit Pound Cake
Whole Wheat Pound Cake And Whole Wheat Fruit Cake
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Bermuda Loquats, Loquat Jam Making And Baking With Loquat Jam

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Bermuda Loquats, Loquat Jam And Baking Treats’ Photos And Videos 

Recipe of Loquat Jam by Bermuda Best Recipes by Mrs.  Matthew Thompson 

February marks the beginning of the Loquat Season in Bermuda.  Generally the Loquat trees bloom and harvest beautifully with bright color leaves and bright yellow or golden Loquat fruit that last throughout February and March.

The Loquats are picked by locals and tourist alike and utilized in many capacities.

In this blog post I will be highlighting Loquat Jam.  I have been for many years desirous to make the jam and finally this week made the jam through following the instructions in Bermuda’s Best Recipes Cookbook with a Recipe by Mrs.  Matthew Thompson.

Photos and videos are located here. 

Recipe located here. 

Thank you Bermuda for producing Bermuda’s Best Recipes so that people like me can do some of Bermuda’s historical recipes like Loquat Jam.

It was a good experience and I enjoyed making it, as well as eating it.

In the photos you will see some of the delicious treats and sweets that were made, but ran out of jam before I can make more baking treats.

Maybe before the season is finished I can make some more and make more baking treats to blog for the blog readers.

Thank You

Have a good day.

Shirley-Ann Pearman

Recipe Marketing

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