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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.
Oatmeal-Raisin Bread
Yield: Makes 12 or 16 servings
Ingredients:
1-1/4
cups water
2
tablespoons honey
1
tablespoon margarine or butter, softened
1-1/2
teaspoons salt
3
cups bread flour
1/4
cup nonfat dry milk powder
1-1/2
teaspoons rapid-rise yeast
1/2
cup uncooked old-fashioned oats
1/2
cup raisins
1-1/2
cups water
3
tablespoons honey
2
tablespoons margarine or butter, softened
2
teaspoons salt
4
cups bread flour
1/3
cup nonfat dry milk powder
2
teaspoons rapid-rise yeast
3/4
cup uncooked old-fashioned oats
3/4
cup raisins
Preparation:
1.
Measuring carefully, place all ingredients except oats and raisins in bread machine pan in order specified by owner's manual.
2.
Program basic cycle and desired crust setting; press start. Add oats and raisins when bread machine signals, or at end of first kneading cycle. Remove baked bread from pan; cool on wire rack.
Nutritional Information:
| Serving Size: | |
| Calories | 176 |
| Calories from Fat | 10 % |
| Total Fat | 2 g |
| Cholesterol | 3 mg |
| Carbohydrate | 36 g |
| Fiber | 1 g |
| Protein | 6 g |
| Sodium | 286 mg |
Dietary Exchange:
| Starch | 2 |
| Fruit | 1/2 |
This recipe appears in:
Yeast & Bread Machine
