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PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942
TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942
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NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)
  Re: Dave
  By: Sean Dennis to All on Tue Nov 18 2025 11:04 am

SD> Dave hasn't connected to my board in a few days.  I wonder if his
SD> neighbor's dogs got to his fiber optic cable again...

"The dog ate my Internet" is a valid excuse...

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Fruit & Fiber Overload Muffins
 Categories: Muffins, Low fat
      Yield: 12 Muffins
 
      1 c  Apple; grated
    1/2 c  Banana; mashed
      2    Eggs
  1 1/2 c  Buttermilk
    1/2 c  Molasses
    1/4 c  Vegetable oil
      3 c  100% Bran (R) cereal
  1 1/2 c  Whole wheat flour
    1/3 c  Granulated sugar
      1 ts Baking powder
      2 ts Baking soda
      1 ts Cinnamon
      1 c  Blueberries or cranberries
 
  Preheat oven to 375?F. Grease 12 muffin cups or coat with cooking
  spray. In a medium-sized mixing bowl, beat eggs. Stir in buttermilk,
  molasses, oil, grated apple, and mashed banana.
  
  Measure bran, flour, sugar, baking powder, baking soda, and cinnamon
  into a large mixing bowl. Stir with a fork until mixed, then, make a
  well in center. Pour in fruit mixture, stirring just until combined.
  Stir in blueberries or cranberries.
  
  Immediately spoon batter into muffin cups. Bake in center of 375?F
  oven until golden and a cake tester inserted into center of a muffin
  comes out clean, about 30 minutes. Remove from oven and let stand for
  5 minutes. Then turn out onto a cooling rack. Serve warm.
  
  Store muffins in a sealed bag at room temperature for up to 2 days.
  For longer storage, refrigerate muffins or preferably freeze.
  
  Per serving: 234 Cal; 7g Fat (23% CFF); 6 g Protein; 44 g Carbs;
       31 mg Cholesterol; 402 mg Sodium
  
  Recipe by: Kate MacDougall
 
MMMMM
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