Nutty Bran Snack Cake
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Honey||2⁄3 Cup (10.67 tbs)|
|Peanuts||1⁄4 Cup (4 tbs)|
|Golden raisins||1⁄4 Cup (4 tbs)|
|Bran cereal flakes||1 Cup (16 tbs)|
|Milk||1 Cup (16 tbs)|
|All purpose flour||1 Cup (16 tbs)|
|Baking powder||2 Teaspoon|
|Chopped peanuts||1⁄2 Cup (8 tbs)|
|Shortening||1⁄4 Cup (4 tbs)|
Combine butter and half of the honey in PYREXÂ® 9 1/2-inch Flavor Saver pie plate.
Microwave 2 minutes or until butter is melted; stir.
Scatter whole nuts and raisins over bottom of plate.
Combine cereal and milk in small bowl; let stand.
Mix flour, baking powder, salt and chopped nuts.
In medium bowl, cream shortening and remaining honey until light.
Blend in egg.
Stir in cereal mixture.
Add dry ingredients; stir until just moistened.
Carefully spoon batter over ingredients in pie plate.
Microwave 7 minutes, rotating plate 1/2 turn after half the cooking cycle.
Let stand directly on heat-resistant counter 5 minutes, then loosen edge of cake and invert onto serving plate.
Cupcakes can easily be made in the same "pan" created for muffins.
Make the cup-cakes right in the custard cups or place a paper cupcake liner inside the cup before filling it with the mixture.
It takes only about 45 seconds to cook a cupcake in the microwave oven.
For a layered cake, cook each layer sepa-rately.
Fill dish only half full.
If a two-layer cake mix is used, there will be about 1 cup of batter left.
This is enough for 4 to 6 cup-cakes or a small cake baked in a bowl.