Oat Bread Muffins
|All purpose flour||2 Cup (32 tbs), divided|
|Oat bran cereal||1⁄2 Cup (8 tbs)|
|Milk||1⁄2 Cup (8 tbs)|
|Cottage cheese||1⁄2 Cup (8 tbs)|
|Chopped fresh parsley||1⁄4 Cup (4 tbs)|
|Chopped fresh dill/1 teaspoon dried dill weed||1 Tablespoon|
|Uncooked rolled oats||2 Tablespoon|
|Active dry yeast||1 Tablespoon (Rapid Rise, 1 Package)|
Grease or paper-line 12 (2 1/2 inch) muffin cups.
Combine 1 cup flour, bran cereal, sugar, salt and yeast in large bowl; set aside.
Place milk, cottage cheese and butter in 1-quart saucepan.
Heat over low heat until very warm (120° to 130°F).
Gradually beat milk mixture into flour mixture with electric mixer at low speed until well blended.
Increase speed to medium; beat 2 minutes.
Add 1/2 cup flour, egg, parsley and dill; beat 2 minutes more.
Stir in remaining 1/2 cup flour with wooden spoon until mixture is well blended and forms thick batter.
Spoon evenly into prepared muffin cups.
Sprinkle oats over tops of muffins, if desired.
Let rise, uncovered, 30 minutes.
Preheat oven to 400°F.
Bake 20 to 25 minutes until browned and muffins sound hollow when tapped.
Remove from pans.
Cool on wire rack 10 minutes.