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|
Flour - Whole Wheat - Stone Ground |
7 ounces |
Bran - 100% Bran Cereal |
5 ounces |
Oats - Rolled Oats |
3 ounces |
Sugar - Granulated |
4 ounces |
Baking Powder |
1 Tablespoon |
Milk Powder |
1/2 ounce |
Eggs - Fresh |
2 |
Oil - (Soy, Corn or Canola) |
3 1/2 ounces |
Molasses - Syrup |
2 ounces |
Water |
10 ounces |
Oats - Rolled Oats (Topping) |
1 Ounce |
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Pre-heat your oven to 400 °F. Insert paper liners in a 12-cup muffin pan. |
Measure flour, sugar, baking powder and milk powder into a sifter. Set aside for now . |
Using a wire whip, mix two eggs in a medium size bowl, gradually adding the vegetable oil. Whip until foamy and well combined. |
Add water and molasses. Sift in the dry ingredients add the bran cereal and rolled oats. Continue mixing with the wire whip. When batter becomes smooth, beat an additional 30 seconds. |
Divide the batter evenly into the 12 paper baking cups. I use a medium ice cream dipper. |
Sprinkle the oats on top to cover the batter evenly. Bake in the hot oven 15 to 17 minutes until a nice color develops. |
I bake these on a hot oven stone, to heat the pan bottom quickly. This helps the centers pop up and crack open like they do. |
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