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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