KitchenAid KSM8990OB manual Baking Powder Biscuits, Bran Muffins, Cup boiling water Cup wheat bran

Baking Powder Biscuits

2cups all-purpose flour

4teaspoons baking powder

1⁄2 teaspoon salt

1⁄3 cup shortening

2⁄3 cup low-fat milk

Melted margarine or butter, if desired

Place flour, baking powder, salt, and shortening in mixer bowl. Attach bowl and flat beater to mixer. Turn to Stir Speed and mix about 1 minute. Stop and scrape bowl.

Add milk. Turn to Stir Speed and mix until dough starts to cling to beater. Avoid over beating. Turn dough onto lightly floured surface and knead about 20 seconds, or until smooth. Pat or roll to 1⁄2-inch thickness. Cut with floured 2-inch biscuit cutter.

Place on greased baking sheets and brush with melted margarine, if desired. Bake at 450°F for 12 to 15 minutes. Serve immediately.

Yield: 12 servings (1 biscuit per serving).

Per serving: About 135 cal, 3 g pro, 17 g carb, 6 g fat, 1 mg chol, 183 mg sod.

Bran Muffins

1cup boiling water

1cup wheat bran

1cup firmly packed brown sugar

1⁄2 cup sugar

1⁄2 cup shortening

2 eggs

Pour boiling water over bran in small bowl. Set aside.

Place brown sugar, sugar, and shortening in mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 4 and beat about 1 minute. Add eggs. Turn to Speed 4 and beat about 30 seconds. Add buttermilk and vanilla. Turn to Stir Speed and mix about 30 seconds. Stop and scrape bowl.

2cups buttermilk

1teaspoon vanilla

21⁄2 cups all-purpose flour

21⁄2 teaspoons baking soda

1teaspoon baking powder

1⁄2 teaspoon salt

2cups bran cereal flakes

Add flour, baking soda, baking powder, and salt. Turn to Stir Speed and mix about 30 seconds. Stop and scrape bowl. Turn to Stir Speed and mix about 30 seconds longer. Gradually turn to Speed 4 and beat about

1 minute. Add moistened bran and bran cereal flakes. Turn to Stir Speed and mix about 30 seconds, or until ingredients are combined.

Spoon batter into greased or paper-lined muffin pans. Bake at 400°F for 20 minutes, or until toothpick inserted in center comes out clean. Remove from pans immediately. Serve warm.

Yield: 24 servings (1 muffin per serving).

Per serving: About 170 cal, 3 g pro, 29 g carb, 5 g fat, 19 mg chol, 242 mg sod.

Tip: Batter can be refrigerated in tightly covered container up to 1 week.

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