Banana Peanut Butter Muffins

Muffins are one of my favourite baked goodies.  They can be sweet or savoury and with a bit of attention to the ingredients used, fairly healthy.  Homemade muffins can be made super sized just like those sold at the doughnut shops but I prefer to make regular sized or mini muffins.  Regular sized muffins are the perfect grab and go, quick meal or snack.

Muffins can easily be made into healthier versions by substituting original ingredients with healthier alternatives.  It is easy to boost the protein content by using alternative flours or adding additional ingredients like protein powder. Quick cooking oats is another good addition because it has 5 g protein per half cup while being low in calories.

I made a tasty, gluten-free banana peanut butter muffin that came in at almost half the caloric value of some protein bars yet with a nice protein content of 8 g.  That makes these muffins a win:win that I'm sure out friend who is gluten intolerant will enjoy.  I added Vega sport performance protein powder made from protein.  It is only 130 calories per 33 g scoop with 25 g protein.  You can use any protein powder you want but it will change the nutritional value of the muffins.

Banana Peanut Butter Muffins
recipe by:  Garden Gnome

¾ c mashed banana
¾ c egg white
 ½ c vanilla Greek yogurt, 0% MF
2 scoops Vega sport performance protein powder, vanilla
¾ c quick cooking oats
¼ c Truvia baking blend
1 tsp baking powder
1 tsp baking soda
1 tbsp PB2 powdered peanut butter

Place the oats in food processor bowl.  Pulse until the consistency of flour.  Add the remaining dry ingredients.  Pulse until well blended.  Transfer to mixing bowl.  In a separate bowl, mix together the banana, egg white and yogurt.  Pour the wet mixture into the dry ingredients.  Stir to mix.  Spoon the batter into lightly greased silicone muffin tins.  Bake at 350°F until muffins are golden brown and test clean when poked with a toothpick.

Yield: 12

Nutritional value per muffin:  83 calories, 13 g carbohydrates, 1 g fat, 8 g protein, 186 mg salt, 1 g fibre

Peanutty Chocolate Chip Quinoa Muffins

I have been experimenting with quinoa, much to the dismay of my husband who doesn't mind the taste but has a problem with the texture.  Quinoa is quite popular with those eating a Paleo diet and the fitness crowd due to its protein content.  So, I set about looking for recipes using quinoa that my husband might like.  I came across Jen Nikolaus' recipe for Chocolate Chip Quinoa Muffins that looked tantalizingly delicious.  I decided to tweak her recipe into something similar but different. 

Jen's original recipe is for a lovely chocolate chip The addition of peanut butter not only adds flavour, it adds protein.  Almond flour also adds protein.
muffin that incorporates the health benefits of quinoa.   I took that a step further by using the popular combination of chocolate and peanut butter for my deliciously health peanutty chocolate chip quinoa muffins.  Her version used canola oil which is a GMO, something we avoid.  I replaced it with organic peanut butter.  Jen's original recipe came in at 258 cal, 41 g carbohydrates, 9 g fat, 6 g protein, 186 mg sodium and 3 g fibre muffin.  My version comes in at 246 calories, 32 g carbohydrates, 11 g fat, 8 g protein 141 mg sodium and 4 g fibre per muffin.  I would still like to get the carbohydrate content a bit lower which would reduce the caloric value as well.  I will share that recipe as soon as the testing is finished.  In the meantime, I hope you enjoy this healthy, tasty muffin!

Mini Carrot Bran Muffins

We did a lot of camping when our kids were young.  Our favourite camping locations were Pinery Provincial Park (near Grand Bend, ON), Cypress Lake part of Bruce Peninsula National Park system (just south of Tobermory, ON) and Algonquin Provincial Park (near Huntsville, ON).  These are all rustic campgrounds with limited RV connections, something we preferred to the commercial campgrounds.  We also did a fair amount of camping at state parks in Michigan and Ohio.  Our kids were allowed a special treat each time we went into town which really amounted to once or twice  during a camping trip.  They were allowed to spend their camping money as they wanted and yet even back then they did not buy candy or chips.  They would buy something they couldn't get at home.  Well, one camping trip in Michigan, we stopped at a Hostess outlet.  Our kids did not buy the frosted cupcakes, Twinkies, or Snowballs.  They excited bought a snack sized package each of mini blueberry muffins.  At that time, mini muffins was not something I made and they thought mini muffins were better than anything else!  On the way home from the camping trip, I bought a mini muffin pan and the start of mini muffin making began in our home.

Easter is quickly approaching so I have been testing a couple of new Easter recipes.  I needed a dessert type muffin for Easter brunch.  I made a test batch of carrot bran muffins that will be perfect for brunch when topped with a cream cheese icing.  This recipe uses home canned pineapple that not only adds flavour, it keeps the muffins moist and tender.  Pineapple does pair nicely with carrot so I was not surprised at the wonderful flavour of these mini muffins.  My husband gave them the two thumbs up!  The cream cheese icing will dress the muffins up for Easter brunch while adding an extra flavour dimension.  The grandkids are going to love these mini muffins!

Mini Carrot Bran Muffins
modified from: Jean Paré, Company's Coming Muffins & More, 1983, Pp, 14.

1½ c unbleached flour
¾ c packed brown sugar
¾ c natural wheat bran
1 tsp baking powder
1 tsp baking soda
½ tsp sea salt
1 tsp ground cinnamon
2 eggs
½ c canola oil
1 c grated carrot
1 cup home canned crushed pineapple with juice

Pre-heat oven to 400ºF/200ºC.  Combine the dry ingredients in a large mixing bowl.  Make a well in the middle.  Stir to mix well.  Put the eggs into the bowl of a stand mixer and beat until frothy.  Stir in the oil, carrot and pineapple. Pour the egg mixture into the well.  Using a fork, mix just until wet.  Spoon into mini muffin cups.  Bake for 20 minutes or until a toothpick inserted is clean.  Remove from oven.  Cool 5 minutes then remove from pan.

Yield: 36 mini muffins

Mini Zucchini Muffins

Our kids were in the kitchen from the time they were born because we have always felt that the earlier you get a child involved in cooking the better.  Cooking with kids is more than just cooking!   It is a family bonding time that provides ample learning moment opportunities both for parent(s) and child.  It can form a life-long interest in food as well as foster healthy eating habits.  Seriously, getting your child involved in food and cooking is one of the best things you can do.  Besides it is just down right plain fun!

If you go to the donut shop, muffins are so huge that they can actually have more calories than some fast food sandwiches.  We eat a lot of muffins but I like making them small so they are more of a snack size unless making them for breakfast.  Mini muffins make a lot of sense.  They pack nicely for lunches and are kid friendly after school snacks.  Wilton, the leading cake experts has a lovely 24 cup mini muffin tray that you can pick up for under $10 if you watch the sales.

Mini Zucchini Muffins
inspired by:  Jean Paré, Company's Coming Muffins & More, Pp. 33

1 c unbleached flour
1 c whole wheat flour
1½ tsp baking powder
1 tsp baking soda
1 tsp cinnamon
½ tsp allspice
1 tsp sea salt
1 egg
¼ c vegetable oil*
½ c granulated organic sugar
1 c grated zucchini
½ c milk

Measure the dry ingredients into the mixing bowl of a stand mixer or regular mixing bowl.  Mix well.  In a separate bowl, beat the egg until frothy  then mix in the oil*, sugar, zucchini and milk.  Stir the egg mixture into the dry ingredients until just mixed.  Spoon the batter into mini muffin cups.  Bake at 400ºF (200ºC) for 20 minutes or until a toothpick inserted into a muffin tests clean.  Let cool slightly then remove from the pan. 

Yield: 24 mini muffins

*Note: You can reduce the fat in these muffins by substituting applesauce for the vegetable oil.

Corn Muffins

Well the good news is I'm back in the kitchen cooking up a storm.  My gosh that move really disrupted my cooking style but it was worth it.  I've been getting used to cooking with natural gas while my husband has been fine tuning his skills on the dual fuel (propane/charcoal) grill.  We are having a lot of fun and I must say I feel so much better just being able to do a bit of cooking!

I knew I would be making moose meat chili for my husband to take to hunt camp.  If you order chili here (Southern Ontario) it comes with crackers or nacho chips but in the southern states that we travel through it comes with corn bread.  I decided it would be nice to make a batch of corn muffins for the guys to enjoy with their chile which of course meant I had to make a test batch first.

Jean Paré is my favorite Canadian cookbook author.  I have quite a collection of her books.  The ingredients are simple and to the point so I know I don't have to go running out to the store for some exotic ingredient that given our area I wouldn't be able to find anyway.  So I turned to her for the corn muffins and was not disappointed.  The recipe is nice that it uses basic staples and the muffins are delicious!  I modified the recipe slightly but it is still her recipe.

Corn Muffins
recipe by: Jean Paré, Company's Coming Muffins & More, 1983. Pp. 21

1¼ c unbleached flour
1 c corn meal
¼c organic granulated sugar
4 tsp baking powder
½ tsp salt
1 egg
¼ c vegetable oil
1 c milk

Preheat oven to 400ºF (200ºC).  Whisk egg then stir in milk and oil, set aside.  Combine dry ingredients then make a well in the middle.  Pour the wet ingredients into the wll and mix just until moistened.  The batter will be lumpy.  Spoon into prepared muffin tin.  Bake for 20-25 minutes.  Serve hot or remove from pan for later use.*

*to warm - Cover the muffins and microwave 30 seconds on high.

She Said - Peach Spice Muffins

Earlier this month I announced the Second Annual He Said/She Said Contest.  The focus of this year's contest will be Company's Coming Heart-Friendly Cooking by Jean Paré, one of my favourite cookbook authors.  From now until the end of the month 8 recipes will be posted from this cookbook, four of my husband's choosing and four of mine.  Ontario peaches are in season so I've been busy canning them.  I chose the Peach Spice Muffin recipe as my first She Said contest recipe.

I'm always looking for muffin recipes.  Muffins are so easy to make.  They are great for breakfast or snacks and they travel well so I make  them quite often.  Peaches added to muffins sounded like a wonderful match.  The Peach Spice Muffins have a delightful taste.  They are low fat (1.6 g) and low in sodium (153 g) with 173 calories per muffing.

I made three substitutions in this recipe.  I used unbleached flour instead of all-purpose, home canned peaches instead of store bought and vegetable oil in place of canola oil.

Peach Spice Muffins
source: Jean Paré, Company's Coming Heart-Friendly Cooking, 2003, Pp. 38

1 c all-purpose flour
¾ c whole wheat flour
1 tbsp baking powder
½ tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground allspice
¾ c dark brown sugar, packed

14 oz can peach halves
1 large egg
¾ c buttermilk
⅓ c apple juice
2 tbsp canola oil

Combine the dry ingredients in a large mixing bowl.  Make a well in the centre.  Combine the last 5 ingredients in a separate mixing bowl.  Pour into the well.  Stir until just moistened without overmixing.  Fill greased muffin cup ¾ full.  Bake at 190ºC (375ºF) for 20 to 25 minutes until wooden pick inserted in centre of muffin comes out clean.  Remove from oven.  Let stand in pan 5 minutes before turning out onto wire rack to cool completely.

Yield: 12 muffins

Coffee Cake Mini Muffins

Have you ever read through a recipe, knew what you were doing then somehow did it wrong? Well that does happen to me occasionally. Sometimes like the time I added a whole egg to a bread dough when it was supposed to be the wash, the results actually ended up being better than the original recipe. Being able to recognize you've made a mistake like forgot to put the yeast in the bread dough gives you time to correct it. Other times it ends up realizing you did something wrong then taking the let's hope this turns out ok attitude. Yesterday I found myself in that exact position!

Prep

The last couple of weeks have been utter chaos with life changing events and a lot of stress. When I'm stressed I cook which is not always a good thing because sometimes I miss a little detail in a recipe that makes the end product come out as the recipe author intended. Despite that I decided to try a new muffin recipe for the grandkids. I read through the recipe then set to work making the batter and the spice mix then filled the mini muffin tins. THEN I read where the muffin tins were supposed to be filled half full, add the spice mix then fill the rest of the way. Well it was too late so I decided to improvise. After all I reasoned that the spice mixture was similar to a streusel topping and all the flavours would still be there. The worst I figured would happen if I spooned the mixture on top was the sugar would caramelize. So I proceeded to put a teaspoon of the spice mix on top of each muffing as pictured.

Coffee Cake Muffins

Surprisingly the spice mix didn't caramelize as much as I thought it would. The little muffins were a bit harder to get out of the pan but only because some of the sugar melted around the edges. Once cooled most of them popped right out using only a slight twist. A couple needed a gentle pop up but all came out in tact and looking good. For a blatant mistake I think they look pretty good. I'm sure the grandkids will love their kid sized treats!

Coffee Cake Muffins
source: modified from Jean Paré, Company's Coming Muffins & More, 1983. Edmonton, Alberta. Pp. 15

1½ c unbleached flour
2 tsp baking powder
½ tsp sea salt
¼ c butter
½ c organic sugar
1 egg
¾ c milk
½ tsp pure vanilla

spice mix
½ c brown sugar
2 tbsp unbleached flour
1 tsp cinnamon

Stir the flour, baking powder and salt together in a large bowl. Combine spice mix ingredients in a small bowl. Place the butter, sugar and egg in the bowl of a stand mixer and beat until well mixed Mix in the milk and vanilla. Pour into dry ingredients and mix until moistened. Spoon batter into greased mini muffin tins. Pour 1 tsp of the spice mix over each. Bake ate 200ºC/400ºF for 20 minutes or until a toothpick inserted comes out clean.
Yield: 24 mini muffins

Apple Streusel Muffins

Muffins are so easy to make! They are usually made using basic pantry shelf ingredients The only real work is measuring the ingredients that takes next to no time, mixing then scooping into muffin tins and popping in the oven. Most muffins take about 20 minutes to cook so a batch could easily go in the oven in about 5 minutes time in the morning giving you enough time to shower and dress before being greeted with fresh, piping hot muffins from the oven! Muffins are the ideal grab and go food as well as being perfect for lunch boxes and after school snacks. Oh and did I mention they are extremely inexpensive to make?

Apple Streusel Muffins

I have have been making a lot of muffins the past few weeks. They are just so nice to enjoy with a hot cup of coffee for breakfast. My muffin cookbook is getting a good workout! The apple streusel muffin recipe caught my eye. Not only did the recipe include fruit of which I just happened to have an apple to use up but also a lovely sounding topping. This recipe certainly did not disappoint!

Apple Steusel Muffins
modified from: Jean Paré Company's Coming, Muffins & More, 1983. Pp. 9.

½ c packed brown sugar
¼ c unbleached flour
¼ c softened butter

1½ c unbleached flour
½ c organic sugar
3 tsp baking powder
½ tsp sea salt
1 egg
¼ c milk
¼ c vegetable oil
¾ c shredded, unpeeled apple

Mix the first three ingredients together until crumbly and set aside. Combine dry ingredients together in mixing bowl. Beat the egg, milk and oil together in a separate bowl. Fold in the shredded apple. Make a well in the middle of the dry ingredients. Pour the wet ingredients in and stir until just moistened. Fill prepared muffin tins ¾ full. Top with the brown sugar topping. Bake at 200ºC/400ºF for 20 - 25 minutes or until centre is clean when pricked with a toothpick.

Yield: 12 muffins

Cheese and Bacon Muffins

Several years ago many of the doughnut shops started offering muffins and they continue to do so. The muffins are huge to say the least. The problem with these muffins aside of price is the number of calories. Some of the muffin bad boys can pack as much as 2,000 calories! Muffins fall under the category of quick breads. They are about the easiest thing to learn to bake. The only real trick is to not mix the batter too much. The batter for any muffin should be lumpy with the dry ingredients just folded into the wet ingredients.

Cheese & Bacon Muffins

Muffins can be sweet or savory. The best sweet muffins are sweetened with honey, maple syrup or molasses with perhaps a bit of brown sugar added. Quite often dried fruits or citrus peel is stirred in but other things like caramel chunks or chocolate chips can also be stirred in to the batter. Savory muffins have things like meats, cheeses and herbs added to them.

I made a savory muffin a couple of days ago for breakfast. These are really nice muffins that can be used for breakfast on the run. The great thing about these muffins is the bacon can be substituted with sausage or any other left-over meat pieces, you can basically use whatever cheese you want, you can add in dry herbs, you can substitute cream of mushroom or any other creamed soup for the mil, and you can even add in cooked broccoli or mushrooms. So this is an extremely versatile recipe.

Cheese and Bacon Muffins
modified from: Jean Paré, Company's Coming Muffins & More, 1983. Pp. 20.

2 c unbleached flour
2 tbsp organic sugar
1 tbsp baking powder
¼ tsp sea salt
¾ c cheese of your choice
½ c cooked bacon pieces
1 egg slightly beaten
1 c milk (or buttermilk or other substitute)
¼ c cooking oil

Preheat oven to 204ºC/400ºF. Place the dry ingredients except for cheese and bacon in stand mixer bowl. Mix briefly. In separate bowl combine egg, milk and oil. Stir then with mixer on low slowly mix in to dry ingredients briefly. Remove from mixer. Fold in bacon and cheese. Spoon into prepared muffin tins. Bake 20-25 minutes. Let stand 5 minutes then remove from pan.
Yield: 12 muffins

Banana Chocolate Chip Muffins

It is a standing joke with both my family and friends at how many excuses I can come up with to not go to the grocery store. By far a very, very small portion of our food dollar is spent in a regular grocery store. That means I really don't get to see the food trends other than online. Last one of our friends visited with his little 8 yr old who had a package of mini muffins for a snack. There were 6 mini muffins in the package. That idea made a lot of sense to me because sometime you just want a snack and not a whole muffin. So I was off to buy a mini muffin tray. I chose a non-stick Wilton® 24 -cup mini muffin tin to use for mini muffins, cupcakes and tarts.

Banana Chocolate Chip Muffins

Banana just pairs nicely with chocolate so I decided to make banana chocolate chip muffins in between storms today. This muffin is easy to put together quickly and is a good way to use up any very ripe bananas. These muffins have a cake like texture and a lovely flavour!

Banana Chocolate Chip Muffins
adapted from: Company's Coming, Muffins & More. 1983. Pp10.

1¾ c unbleached flour
½ c organic sugar'
3 tsp baking powder
½ tsp sea salt
½ c semi-sweet chocolate chips

1 egg
¼ c cooking oil
¼ c milk
1 c mashed bananas

Measure the dry ingredients into a mixing bowl. Mix thoroughly with fork. Make a well in the centre. Beat egg until frothy. Mix in oil, milk and bananas. Pour this mixture into the well. Stir only to moisten. The batter will be lumpy. Fill the lightly greased muffin tins ¾ full. Bake at 200ºC (400ºF) for 20 minutes or until golden brown.

Maple Oatmeal Cookies & Oatmeal Banana Muffins

Today was dull and grey, threatening to either rain or flurry making it an ideal day to experiment in the kitchen. I decided to try out two new recipes, one for cookies and the other for muffins. Oatmeal was the theme. The smells wafting from the kitchen were heavenly!

Maple Oatmeal Cookies

Canadian maple syrup is graded into two classes (Canada #1, Canada #2) that are divided into four colour classes (extra light, light, medium, amber [Ontario amber]). The flavour ranges from very delicate to strong. Canada #2 maple syrup either amber or Ontario amber is best suited for baking or cooking.

Maple syrup gives this oatmeal cookie that little extra something! They are chewy in the middle but firm as they cool. These cookies get the seal of approval from my family.

Maple Oatmeal Cookies
source: Ontario Maple Syrup Producers Association modified by me

1 ½ c organic sugar
½ c shortening
2 eggs
⅓ c pure Maple Syrup
1 ¾ c unbleached flour
1 tsp sea salt
1 tsp baking soda
2 c quick cooking oats
1 c raisins
½ c chopped walnuts

Heat oven to 375ºF (350ºF convection). Combine sugar, shorten, eggs and Maple Syrup in KitchenAid^® stand mixer bowl. Mix on setting 4 until well creamed using the flat beater. Combine dry ingredients in separate bowl and mix with a fork. Set the mixer to setting 2 and slowly add the dry ingredients. When mixed, remove the bowl. Drop dough by rounded teaspoonful onto ungreased cookie sheets about 2 inches apart. Bake until light golden brown, 8 to 10 minutes. Remove from cookie sheet and cool.
Yield: about 4 doz cookies

Banana Oatmeal Muffins

What better way to great the morning than fresh homemade muffins? I have a few tried and true family favourites but am always looking for a new muffin to add. Since I was baking with oatmeal it seemed logical to make an oatmeal based muffin.

These tender, scrumptious muffins have a lovely banana flavour. Serve them hot from the oven or re-warm for a nice breakfast treat! The recipe yield was 12 muffins.

Banana Oatmeal Muffins
source: Jean Paré, Company's Coming Muffins & More (1983), Pp. 12., modified by me

1½ c unbleached flour
1 c quick cooking oats
½ c organic sugar
2 tsp baking powder
1 tsp baking soda
½ tsp sea salt
2 eggs
¼ c vegetable oil
¼ c milk
1 c mashed bananas*

Measure the dry ingredients into a mixing bowl. Stir with a fork to mix well. Make a well in the centre. In a small bowl mix the eggs, oil, milk and bananas. Hand whisk. Pour the mixture into the well of the dry ingredients. Stir until just moistened. The batter will be lumpy. Spoon mixture into greased muffin tin or silicone muffin pan 3/4 full. Bake at 400ºF (375ºF convection) [200ºC/190ºC convection] for 20 minutes or until centre tests clean with toothpick.
Yield: 12 muffins

* about 3½ medium very ripe bananas

Soughdough Muffins

Sourdough starter can be used for more that bread. Sourdough muffins are a nice way to perk up your morning and are just a delight anytime.

Pictured here are the sourdough muffins I made today. They were enticing enough my husband snitched the top off of one just before I took the picture. This batch was made using sultana raisins but cranraisins could be used instead. For a stronger rye flavour use a rye based sourdough starter.

Sourdough Muffins
source: Susan Jane Cheney, Breadtime. 1998. Pp. 180.

1 1/2 c whole wheat flour
1/2 c rye flour
1/2 tsp sea salt
1 tsp baking soda
1/3 c vegetable oil (recipe specifies sunflower)
1/3 maple syrup (100% Pure Canadian)
1 egg
1/2 c milk
finely grated zest of 1 orange
1/4 c orange juice
3/4 c sourdough starter
1/2 c raisins or dried cranberries
1/2 cup coarsly chopped pecans (optional)

Preheat the oven to 400ºF (375ºF convection). The instructions said to gease the muffin cups but I was using silicone so omitted this step. Mixt the flours, salt and baking soda with a Kitchen Aid or sift together. Zest the orange then squeeze the juice from it. Pour in the liquid ingredients if using a Kitchen Aid otherwise mix the liquids together then stir into the dry ingredients along with the raisens and nuts. Fill the muffin cups. Bake for 20 minutes or until center tests clean with toothpick.
Makes 12

Note: I modified the instructions to use the Kitchen Aid mixer and I tinkered just a bit with the ingredients. This is a nice hearty muffin!

Enjoy!

Garden Gnome
© 2007

Getting Back to Normal - Bran Muffins, Sourdough Starter and more

If you read my journey blog you will see our waterbed mattress sprung a leak in the early morning of the 15^th so we had little sleep that night followed by a busy day of last minute prep and travelling. Once arriving in Las Vegas we enjoyed a whirlwind of activity along with way too much food and drink coupled with minimal sleep. We arrived home over fed and exhausted to snow and cold, a kid needing an immediate tooth extraction, an almost empty fridge, no energy and sleeping on a temporary air mattress in the waterbed frame. Yesterday my husband picked up a loaf of bread, milk and eggs on his way home. We had a simple meal of grilled cheese and turkey sandwiches since neither of us were even hungry! Today, he ordered a new mattress, extra long queen for the bed. During the vacation we had a chance to talk and decided to forego another waterbed mattress but use the waterbed frame if possible.

We discovered a couple of dishes I'd like to duplicate at home but for now the first step is getting things back to normal. That means I need the basics up and running. These include: sourdough starter, yogurts, breads and quick breakfast options. My first step was to get the sourdough starter going along with the yogurt. Now normally these should not be made at the same time nor should bread or yogurt be made at the same time as the yeast and bacteria compete for resources. Ultimately one or both will fail. My solution was to get the sourdough starter (yeast) going then move to another warm room. While the yeast can be distributed throughout the house with the forced air heating, it shouldn't be in large enough quantities to cause the yogurt (bacteria) to fail especially when the starter is fresh. That is why I decided to make a fresh batch instead of thawing starter. With those two important ingredients in the making, I decided to make a batch of six week bran muffins. I omitted the raisins for the first batch but will stir in fruit as needed. Tomorrow is bread day as the yogurt will be ready for the fridge and it won't interfer with the sourdough starter.

Bran Muffins

Whole grain muffins and breads are a must after a vacation simply because they help cleanse your body. One of the easiest ways is to include a whole grain muffin with your breakfast. I decided on the recipe from Jean Paré simply because it gives a large batch of muffin batter that will take a little pressure off of me for the next couple of weeks. The batter is a good one to keep on hand for quick muffins anytime. Customize the recipe by substituting cranraisins or frozen blueberries for raisins just before baking.

Six Week Bran Muffins
source: Jean Paré, Company's Coming, Muffins & More, 1983. Pp. 31

Store batter in refrigerator. Bake a fresh supply every day if you like.

4 c Bran flakes cereal
2 c All bran cereal
2 c Boiling water

1 c Butter or margarine
1 1/2 c Granulated sugar
1 1/2 c Packed brown sugar
4 Eggs

4 c Buttermilk
1/4 c Molasses (optional)

5 c All purpose flour
2 tbsp Baking soda
1 tbsp Baking powder
1 tsp Salt
2 c Raisins

In large bowl put cereals and boiling water. Let stand.

In mixing bowl cream butter and sugars together. Beat in eggs one at a time beating well after each addition. Mix in buttermilk. Add molasses. Stir in cereal mixture.

In another bowl put flour, soda, baking powder, salt and raisins. Mix thoroughly. Add to batter. Stir to combine. Store in refrigerator. It will keep for six weeks. As required, fill greased muffin cups % full. Bake in 400°F (200°C) oven for 20-25 minutes. Remove from pan after 5 minutes.

Variation: Brans may be switched to use 2 cups (500 mL) bran flakes and 4 cups (1 L) all bran cereal. Or you may use natural bran to replace one cereal.

Note: cranraisins, frozen cranberries or frozen blueberries make a lovely substitute for raisins.