Helen's Health Muffins
Helen's Six Week Muffins

Helen's Health Muffins

Serving Size: 6
Categories: Quickbreads, Muffins

1 cup Whole wheat flour
1 cup Rye flour
1 cup Soya flour
1 cup Wheat germ
1 tsp Soda
1/2 tsp Salt
2 Eggs
1/2 cup Brown sugar
2 cup Chopped dates or raisins
1 cup Vegetable oil
2 cup Chopped nuts
3/4 cup Sour milk or buttermilk

Note: I use buttermilk powder and water to make up buttermilk

Preheat oven to 325. Add soda to milk and let foam. Put ingredients in
mixer and beat 3 minutes after each, in order now given. Eggs, sugar,
salt, oil, milk. Add dry ingredients, fruit and nuts. Mixture is very
thick. Bake in muffin papers 45 minutes. Original recipe states to keep
refrigerated afterwards, but I do not know if this is really necessary.

Came from Health food store on King West, just west of John. A friend's
mother was a baker there back in 1963

Per Serving (excluding unknown items): 968 Calories; 67g Fat (59.7%
calories from fat); 19g Protein; 83g Carbohydrate; 10g Dietary Fiber; 62mg
Cholesterol; 219mg Sodium. Exchanges: 3 Grain(Starch); 1 Lean Meat; 12 1/2
Fat; 2 1/2 Other Carbohydrates.



Helen's Six Week Muffins

Recipe By:
Serving Size: 60
Cuisine:
Main Ingredient:
Categories: Family


-MM BY H. PEAGRAM-
425 g Raisin bran ; 15 oz
5 cup Flour
3 cup Sugar
5 tsp Baking soda
2 tsp Salt
2 tsp Cinnamon
5 cup Sour milk
4 Eggs
1 cup Oil

Measure dry ingredients into a very large bowl that can be covered. Add
liquid ingredients. Will keep for 6 weeks, if it lasts that long. Fill
muffin cups 1/2 full and bake at 400 for 15-20 minutes. NOTE: The dry
mixture may be stored and mixed as needed. Mix at a ratio of 3 cups mix to
1 cup buttermilk or sour milk, 1/4 cup oil, and 1 egg. Reconstituted
buttermilk powder may be used to replace milk.

Per Serving (excluding unknown items): 113 Calories; 4g Fat (31.8%
calories from fat); 1g Protein; 18g Carbohydrate; trace Dietary Fiber;
12mg Cholesterol; 180mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat;
1 Fat; 1/2 Other Carbohydrates.


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