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Saturday, November 21 2015

There's something essential about bread-especially, warm, spread with butter-that most of us are powerless to resist.

1 1/2   cups   all-purpose flour
1 1/2   teaspoons   baking powder
1/2   teaspoon   salt
1/4   teaspoon   baking soda
1/4   teaspoon   apple pie spice, ground cinnamon, ground nutmeg or ground cardamom
1/2   cup   packed brown sugar
1    cup   whole bran cereal (not flakes)
1/3   cup   dried cranberries, mixed dried fruit bits or raisins
1/3   cup   chopped pecans or sliced almonds
1/3   cup   packed brown sugar
1/4   cup   all-purpose flour
1/4   teaspoon   apple pie spice, ground cinnamon, ground nutmeg or ground cardamom
Layer in a 1-quart glass jar or a 32-ounce canister or container with a tight-fitting lid the following ingredients, adding each ingredient at a time in this order: the 1-1/2 cups flour, baking powder, salt, soda, 1/4 teaspoon spice, 1/2 cup brown sugar, whole bran cereal, cranberries, and pecans or almonds. Tap jar gently on the counter to settle each layer before adding the next.
For streusel topping, in a small bowl, stir together the 1/3 cup packed brown sugar, the 1/4 cup all-purpose flour, and the 1/4 teaspoon ground spice. Place streusel topping in a small plastic bag; seal with a small twist tie. Place streusel topping in jar. Cover the jar.
Give as a gift (or store the layered jar of muffin ingredients at room temperature up to 1 month) and attach a recipe card with the following instructions:
1. Before using, remove streusel mixture; set aside. Shake remaining ingredients in jar to mix.
2. Line twelve 2-1/2-inch muffin cups with paper bake cups or grease.
3. For muffins: In a large bowl, combine 1 egg, lightly beaten; 1 cup milk; and 1/4 cup vegetable oil. Using a wooden spoon, stir in jar contents until just combined. Spoon batter into cups, filling each two-thirds full.
4. For streusel topping: In a small bowl, cut 2 tablespoons butter into streusel mixture until mixture resembles coarse crumbs. Sprinkle each with streusel mixture.
5. Bake, uncovered, in a 400 degree f oven for 15 to 18 minutes or until a wooden toothpick inserted in center of muffin comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups. Serve warm. Makes 12 muffins.
To reheat muffin:
Place one muffin on a microwave safe plate. Heat, uncovered, on 100 percent (high) for about 15 seconds.


Per Serving: cal. (kcal) 236, Fat, total (g) 9, chol. (mg) 24, sat. fat (g) 2, carb. (g) 37, Monounsaturated fat (g) 2, Polyunsaturated fat (g) 4, Trans fatty acid (g) 0, fiber (g) 3, sugar (g) 19, pro. (g) 4, vit. A (IU) 194.36, vit. C (mg) 1.18, Thiamin (mg) 0.27, Riboflavin (mg) 0.33, Niacin (mg) 1.97, Pyridoxine (Vit. B6) (mg) 0.68, Folate (µg) 104.83, Cobalamin (Vit. B12) (µg) 1.16, sodium (mg) 198, Potassium (mg) 149, calcium (mg) 80.77, iron (mg) 2.16, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:50 am   |  Permalink   |  0 Comments  |  Email

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