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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   
   BBSID: FQBBS   
   CHRS: ASCII 1   
   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   
   --- SBBSecho 3.23-Win32   
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