Bran Muffins, Soda Cracker Pie

DEAR SOS: We had some wonderful bran muffins at the Harris Ranch in Coalinga, Calif. I’d love the recipe if the Harris Ranch people would share it.

--STELLA

DEAR STELLA: According to a Harris Ranch executive, the baker usually prepares 25 dozen muffins per batch. But he kindly reduced the recipe to make 4 1/2 dozen for our readers. Be warned that no baked product reproduces exactly when ingredients are broken down. Be prepared for changes in taste and texture.

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HARRIS RANCH BRAN MUFFINS

1 1/4 cups sugar

1 1/2 cups raisins

3 1/2 cups bran

1/2 cup honey

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup oil

2 eggs

2 cups buttermilk

1 1/4 cups pastry flour

Honey Smear

In bowl combine sugar, raisins, bran, honey, soda, salt, oil, eggs and buttermilk. Blend well. Stir in pastry flour to incorporate until smooth. Pour into pans prepared with Honey Smear. Bake at 350 degrees 20 to 25 minutes or until muffins test done. Makes 4 1/2 dozen.

Each muffin contains about:

121 calories; 36 mg sodium; 8 mg cholesterol; 4 grams fat; 21 grams carbohydrates; 2 grams protein; 0.34 gram fiber.

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Honey Smear

3/4 cup brown sugar, packed

1/2 cup shortening

1/2 cup honey

1/4 cup water

In bowl cream brown sugar with shortening, honey and water until smooth. Coat bottom and sides of 4 1/2 dozen muffin cups with Honey Smear.

DEAR SOS: A few weeks ago a reader asked you to replace a lost recipe for soda cracker pie. However, I have a version of the same recipe that has less cholesterol and sugar and tastes wonderful.

--FAITHFUL SOS READER

DEAR FAITHFUL: Thanks.

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SODA CRACKER PIE

3 egg whites

2/3 cup sugar

1/2 teaspoon baking powder

1 cup finely chopped pecans

20 saltine crackers, crushed

Whipped cream, optional

Beat egg whites (save egg yolks for another use) until stiff but not dry. Add sugar gradually while beating, then add baking powder. Fold in nuts and crushed crackers.

Pour into well-greased 9-inch pie plate. Bake at 325 degrees 45 minutes. Cool. Top will crack. Top with whipped cream. Makes 6 servings.

Each serving contains about:

228 calories; 165 mg sodium; 0 cholesterol; 10 grams fat; 32 grams carbohydrates; 4 grams protein; 0.27 gram fiber.

Only recipes of general interest will be printed. Send recipe request to Culinary SOS, Food Section, The Times, Times Mirror Square, Los Angeles 90053. Include restaurant address when requesting recipes from restaurants. We are unable to answer recipe requests by mail.