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Snacking Surprise Muffins
Learn how to make muffins that everyone loves and that don't take a PhD in Pastry Arts to prepare.
Multigrain Bread
Yield: Makes 12 or 16 servings
Ingredients:
1-1/4
cups boiling water
1/4
cup multigrain cereal
2
tablespoons uncooked quick oats
2
tablespoons honey
1
tablespoon margarine or butter
1
teaspoon salt
2-1/2
cups bread flour
1-1/2
teaspoons rapid-rise yeast
1-1/2
cups boiling water
1/3
cup multigrain cereal
1/4
cup uncooked quick oats
3
tablespoons honey
1-1/2
tablespoons margarine or butter
1-1/2
teaspoons salt
3-1/4
cups bread flour
2
teaspoons rapid-rise yeast
Preparation:
1.
Measuring carefully, place water in bread machine pan. Add cereal and oats. Let stand 30 minutes or until cool. Add remaining ingredients in order specified by owner's manual.
2.
Program basic cycle and desired crust setting; press start. Remove baked bread from pan; cool on wire rack.
Serving Suggestion
Serve with an orange-flavored butter. To make, combine 1/2 cup softened butter and 1 tablespoon freshly grated orange peel in a small bowl.
Nutritional Information:
| Serving Size: 1 slice (1/12 of 1-1/2-pound loaf) | |
| Sodium | 206 mg |
| Protein | 4 g |
| Fiber | 1 g |
| Carbohydrate | 26 g |
| Saturated Fat | <1 g |
| Total Fat | 2 g |
| Calories from Fat | 11 % |
| Calories | 132 |
Dietary Exchange:
| Starch | 1-1/2 |
This recipe appears in:
Basic Dough
