This is a easy, fairly healthy and delicious bran muffin/bread recipe. I started with a recipe from the Philadelphia Orchestra Cookbook and changed it little by little. It was submitted originally by a lady from Scotland. I now use Splenda Brown Sugar Blend with this, instead of regular brown sugar.
Ingredients: [‘milk’, ‘dried fruit’, ‘light brown sugar’, ‘all-bran cereal’, ‘self rising flour’]
Quantity of Ingredients: [“1 cup milk”,”1 (7 ounce) package sun-maid dried fruit or 1 cup seedless raisin”,”1 cup light brown sugar”,”1 cup all-bran cereal”,”1 cup self rising flour”]
Number of Servings: 8
Steps: [‘Mix milk, brown sugar, All-Bran and FruitBits (or raisins) in large bowl.’, ‘Let sit for 2 hours.’, ‘After 2 hours, mix in self-rising flour.’, ‘Grease a 9x5x3 loaf pan or put paper liners in muffin tin.’, ‘Spoon batter into loaf pan or into muffin cups 3/4 full.’, ‘For bread, bake at 350 degrees Fahrenheit for 1 hour and 10 minutes.’, ‘For muffins bake 20-25 minutes.’]