 | Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be
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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 3 1/3 | tablespoons | wheat flour | 2 2/3 | tablespoons | oat bran | 2 3/4 | tablespoons | brown sugar | 1/8 | teaspoon | baking soda | 1/8 | teaspoon | ground ginger | 1/8 | teaspoon | cinnamon | 1/8 | cup, whole | cranberries, dried | 1/3 | medium | Carrots | 1 2/3 | fliud ounces | skim milk (soured) | 1/3 | large | eggs | 2/3 | tablespoon | vegetable oil | 1/3 | teaspoon | orange peel, raw, grated |
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Steps
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Sequence
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Step
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| 1 | To sour milk: Spoon 1 tbsp lemon juice into a measuring cup. Add enough milk to make 1 1/4 cups. Let stand for 5 minutes. | 2 | In a large bowl combine flour, oat bran, sugar, baking powder, baking soda, ginger and cinnamon; stir in cranberries and carrot. Add soured milk, eggs, oil and orange rind. Stir just until combined. | 3 | Spoon into non-stick or paper lined muffin tins. Bake at 375F for 20 minutes or until form to touch. |
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