Nahanni River Herbs
Refrigerator Bran Muffins
You can mix up this muffin batter and keep it in the refrigerator to have on hand to make delicious hot muffins for breakfast. If you wish, use reconstituted skim milk powder in place of milk. This recipe has less sugar and more fiber than any other bran muffin recipe I know.
1 c. granulated sugar 250 mL
1 c. vegetable oil 250 mL
6 eggs
1/3 c. molasses 75 mL
3 c. milk 750 mL
5 c. natural bran 1.25 L
3 c. whole wheat flour 750 mL
2 tsp baking powder 10 mL
2 tsp baking soda 10 mL
1 tsp salt 5 mL
1 c. raisins or dates 250 mL
In large bowl, beat together oil, sugar, and eggs until well mixed. Add remaining ingredients and stir until combined. Cover, and refrigerate overnight for up to six weeks.
Spoon the batter into paper-lined or non-stick muffin tins and bake in 425 F/220 C oven for 15 to 20 minutes or until firm to the touch. Makes 24 large muffins or 48 medium muffins.
Calories per muffin : Large 231, Fat 11gr
Medium 116, Fat 5.5gr
Whether you delight in a large or medium muffin you can be sure that the fiber intake is excellent and the phosphorus, niacin and iron intake is good.
MORNING GLORY MUFFINS
These muffins will disappear very quickly, as they are so tasty and filling. They also freeze well. ENJOY!!
3/4 c. whole wheat pastry flour
3/4 c. oat bran cereal
1/2 c. brown sugar
1 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. baking soda
1/3 c. banana, (1 medium mashed)
1/2 c. yogurt, plain
2 egg whites or 1 whole egg
( I use free range or Omega 3)
2 Tbsp cooking oil
1/2 tsp. vanilla
1/2 c. carrot, shredded
1/2 c. dates, chopped
1/2 c. walnuts, chopped
Mix all dry ingredients. Mix all liquid ingredients in a separate bowl.
Combine these two mixtures and stir until moistened, then fold in the carrot, dates, and walnuts.
Lightly grease or line muffin tins with paper cups.
Fill each cup 2/3 full.
Bake at 400 degrees F for 18 - 20 minutes.
TEA SCONES
When these scones are fresh out of the oven, I will split one (maybe two) lengthwise and place a bit of an unsweetened perserve such as strawberry or raspberry inside. Of course what a wonderful companion to a cup of tea.
Serves 8. 1 serving = 1 scone
- 1 Cup (250ml) flour
- 1 tsp. (5ml) cream of tartar
- 1/2 Each of baking soda and baking powder
- 1/4 tsp. (1ml) salt
- 1 tsp. sugar
- 1/4 Cup (50ml) shortening (make sure it is refrigerated)
- 2 Tbsp. (30ml) skim milk
- 1 Egg
- 1/4 Cup (50ml) raisins or cranberries
Sift dry ingredients together flour, cream of tartar, soda, salt, baking powder and sugar.
Cut in cold shortening with a pastry blender or 2 knives (criss cross procedure) until the mixture resembles fine bread crumbs.
Beat egg and the milk together. Using a knife, stir into the dry ingredients mixture; add raisins or cranberries.
Turn dough out onto a lightly floured board. Knead lightly for 2 or 3 turns.
Roll out to 1/2inch (1 cm) thick.
Cut out 8 rounds with a 2 inch (5 cm) cutter (I use inside measurement of a canning jar lid ring).
Place on an ungreased baking sheet and bake for 8-10 minutes at 400 F/200C.
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