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BRAN MUFFINS

(Muffins And Biscuits) - (The International Jewish Cook Book)







Sift one-half cup of white flour with one teaspoon of soda; mix three
tablespoons of molasses with one tablespoon of butter, add two cups of
bran, one and one-half cups of sweet milk, then add the flour and
one-half teaspoon of salt, stir all together; one-half cup of chopped
dates or raisins may be added if so desired. Bake in muffin-pans in a
moderate oven thirty minutes.

Other Recipes


Casoid Flour And Bran Muffins

1 ounce (30 grams) Casoid flour

1 level tablespoon (15 grams) butter

1 ounce (30 c.c.) 40% cream

1 egg white

1 whole egg may be substituted for 1 egg white

1/4 teaspoon salt

1-1/2 teaspoons baking powder

1 cup washed bran



Method as in previous rule. Bake in six muffin tins.



Total food value:



Protein, 18 grams. Fat, 24 grams.

Carbohydrate, 1 gram. Calories, 300.

One muffin = Protein, 3 grams. Fat, 4 grams.

Carbohydrate + Calories, 50.

Other Recipes


Lyster Flour And Bran Muffins

1 ounce (30 grams) Lyster flour

1 level tablespoon (15 grams) butter

1 ounce (30 c.c.) 40% cream

1 egg white

1 whole egg may be substituted for 1 egg white

1/8 teaspoon salt

1 teaspoon baking powder

1 cup washed bran



Method as in previous recipe. Bake in six muffin tins.



Total food value:



Protein, 18 grams. Fat, 25 grams.

Carbohydrate, 1 gram. Calories, 310.

One muffin = Protein, 3 grams. Fat, 4 grams.

Carbohydrate, trace. Calories, 50.



In order to guard against a monotonous diet, some recipes for special

dishes suitable for diabetics are given, most of which can be used in

the diets of moderate caloric value. They are taken from "Food and

Cookery for the Sick and Convalescent" by Fannie Merritt Farmer.









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