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Bran Muffins

2 c Unprocessed bran
1 c Wholemeal flour
1 ts Bicarbonate of soda
1/2 ts Baking powder
3/4 c Golden (light corn) syrup
1 c Milk
1 ts Fresh rosemary leaves finely chopped

Melt the syrup in the milk. Chop the rosemary leaves very fine. In a bowl, combine the bran and the flour sifted with the soda and baking powder. Fold in the melted sysup and milk mixture, then the rosemary, until well blended together. Spoon into buttered muffin pans and bake in a moderate oven for 15 to 20 minutes. Slice in half and serve buttered and hot, or warm.

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