Prep Time
15 minBake Time
18-20 minYield
12 large muffinsRating
/rating_off.png "1 Star")
Loading...| 1 1/3 cup buttermilk | |
| 1 1/4 cup ROGERS OAT BRAN | |
| 1 1/4 cup ROGERS NO ADDITIVE or ALL PURPOSE FLOUR | |
| 1 tsp. baking powder | |
| 1 tsp. baking soda | |
| 1 tsp. salt | |
| 1 tsp. nutmeg | |
| 1/3 cup vegetable oil | |
| 1 egg | |
| 1/3 cup brown sugar | |
| 1 cup mincemeat | |
| 1/2 cup currants |
A great muffin any time of year!
| 1. | Preheat oven to 375F (190C). Prepare muffin tin. |
| 2. | Add buttermilk to oat bran and let stand. |
| 3. | Combine flour, baking powder, baking soda and salt. |
| 4. | Beat together vegetable oil and egg. Add sugar and beat. Add buttermilk-bran mixture, mincemeat and currants to liquids and stir well. |
| 5. | Add dry ingredients to liquids all at once and stir until ingredients are just blended. |
| 6. | Spoon into prepared muffin tin and bake 18-20 minutes or until tops are golden. |
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