| Ingredients |
Weight |
Measure |
| |
lbs. |
oz. |
|
| Water |
|
4 1/2 |
2/3 Cup |
| Nonfat dry milk |
|
4 1/2 |
1 3/4 Cups |
| Bran cereal |
1 |
1 |
7 3/4 Cups |
| Diced California figs |
3 |
|
9 Cups |
| Eggs, lightly beaten |
|
|
9 |
| Butter, softened or margarine |
1 |
1 |
2 1/8 Cups |
| Honey |
|
8 |
2/3 Cups |
| Applesauce |
|
15 |
1 3/4 Cups |
| Vanilla |
|
3 |
6 Tbs. |
| Flour, all purpose |
|
2 |
7 1/8 Cups |
| Salt |
|
1 1/2 |
2 1/2 Tbs. |
| Baking powder |
|
3 |
7 1/2 Tbs. |
| Cinnamon |
|
|
1 1/2
Tbs. |
|
|
Procedure:
In mixer, reconstitute nonfat dry milk. Add bran cereal and mix gently. Add diced figs, eggs and margarine. Mix until blended. Add honey, applesauce, and vanilla, blending well.
In a separate bowl, sift together flour, salt, baking powder and cinnamon.
Combine with bran cereal mixture until just blended.
Spoon or scoop approximately 2 oz into well-greased muffin tins (2/3 full)
Bake in 400 º F oven (375º convection oven) 15-20 minutes. Serve warm.
Portion size: 1 3/4 oz.
Provides: 1 muffin - 1 serving bread.
Nutritional Information per Serving:
Calories 141, Protein 3g, Carbohydrates 23g, Fat 5g, Dietary Fiber 3g, Sodium 321mg, Calories from fat 29%, Cholesterol 17mg.
|
|
