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.
We also have a delicious recipe for Refrigerator Bran Muffins. Not much sugar and lots of fiber!
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.