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Raisin Bran Bread




Source of Recipe


*


Recipe Introduction


servings 12 (3/4-inch thick slices)
points 4


List of Ingredients




2 cups POST® Raisin Bran Cereal, divided
1-1/4 cups fat free milk
1/4 cup (1/2 stick) margarine, melted, divided
1 egg
3/4 cup sugar plus 1 tablespoon sugar, divided
2 cups flour
1 tablespoon CALUMET® Baking Powder
1/2 teaspoon ground cinnamon


Recipe



HEAT oven to 350°F. Spray 9×5-inch loaf pan with no stick cooking spray.

STIR 1-1/2 cups of the cereal, milk and 2 tablespoons of the margarine in medium bowl. Let stand 1 minute. Add egg and 3/4 cup of the sugar; blend well. Stir in flour, baking powder and cinnamon just until blended. Pour into prepared pan.

MIX remaining 1/2 cup cereal, 2 tablespoons margarine and 1 tablespoon sugar in small bowl. Sprinkle over batter, gently pressing into top.

BAKE 50 minutes or until toothpick inserted near center comes out clean. Cool 10 minutes; remove from pan. Cool completely on wire rack.


Raisin Bran Muffins Prepare recipe as directed above, dividing batter among 12 muffin cups which have been sprayed with no stick cooking spray. Sprinkle topping mixture evenly over tops of muffins. Bake at 350°F for 25 to 30 minutes.


Nutrients per Serving
(3/4-inch slice)
Calories 210
Calories from Fat 21 %
Total Fat 5 g
Saturated Fat 1 g
Cholesterol 20 mg
Carbohydrate 39 g
Fiber 2 g
Protein 4 g
Sodium 240 mg