March 16, 2017


Fresh or frozen raspberries - 1 cup
All purpose flour - 1 cup
Unprocessed wheat bran - 1 cup
Sugar - 1/4 cup
Baking powder - 1 tbsp
Salt - 1/4 tsp
Beaten egg - 1
Milk - 1 cup
Cooking oil - 1/4 cup


  • Partially thaw frozen raspberries. Do not completely thaw.
  • In a medium mixing bowl stir together flour, bran, sugar, baking powder and salt. Make a well in the centre.
  • In a small mixing bowl, combine egg, milk, and oil; add all at once to flour mixture. Stir just till moistened. Fold in raspberries.
  • Grease bottoms of muffin cups or line with paper bake cups. Fill 2/3 rd full.
  • Bake in a 400 oven about 20 minutes or till done.
  • Remove and cool slightly on wire racks.

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