Posted by Carole-Anne on September 25, 2007
Simple, nutritious and an all time favorite for most everyone are these tasty Bran Muffins. Wait until you see all the ingredients that are healthy for you – buttermilk, molassess, olive oil, eggs, raisins or dates, and wheat germ and even oat bran and flax seeds. All the very best for a healthy you. Let’s do it!
INGREDIENTS:
1 1/2 cup oat bran
1 cup buttermilk
1/4 cup molasses
1/3 cup olive or safflower oil
2 eggs
Fill muffin tins with mixture.
Bake for 15 – 20 minutes (or egg whites if watching cholesterol)
1/2 tsp sea salt
1/4 cup flax seeds
1 cup unbleached flour
1/2 cup raisins or dates
1 tsp Baking Soda
1 tsp Baking Powder
1/4 cup wheat germ
2 tbsp orange rind
NEXT TO DO:
Preheat oven to 325 F and prepare muffin tins.
Mix buttermilk, molasses, safflower oil, 2 eggs together until frothy, in a medium mixing bowl. Add raisins or dates. Mix all ingredients in order.
Mix dry ingredients into large mixing bowl stirring until combined – mixing them all in order of list.
Combine the medium bowl ingredients (moist) into the large bowl ingredients (dry) and turn over until just mixed.
Fill 12 .
Yield: 12 moist yummy muffins!
Posted by Carole-Anne on September 16, 2007
Apple Raisin Almond Muffins are nutrient packed – as apples are high in Vitamin C, healthy in fibre content; raisins are considered to be one of the “brain” foods and are handy to use in lunches in Sun Maid Raisin boxes for hikes as they contain considerable calories; but not the amount used in the recipe given.
INGREDIENTS:
2 cups Whole Wheat Flour or mix with Whole Wheat Flour
1/2 cup lightly packed brown sugar (can use Splenda substitute which comes in brown)
2 tsp Baking Powder
3/4 tsp sea salt
1 tsp Cinnamon
1/4 tsp Allspice
1/8 tsp Ground Cloves
1/4 cup olive oil
3/4 cup dark raisins
1/4 cup unblanched almonds
l large range free/organic egg
1 cup cold applesauce
FOLLOW ME:
Preheat oven to 400 F and prepare a 12 muffin tin. Use safflower oil on paper towel to prepare tins.
Add first 7 ingredients of dry mixture in a large mixing bowl.
With your pastry blender, blend olive oil into dry mixture until it looks like little bits.
Chop the almonds and add to dark raisins to dry mixture.
In small mixing bowl, beat egg lightly and stir in applesauce.
Add the moist mix to the dry mix all at once and stir until just combined.
Fill in muffin cups in muffin pan completely full.
Bake 20 – 25 minutes.
Presto! More nutritious muffins for lunches, coffee and tea times, (snack times.)