Best: Leek Tart
INGREDIENTS:
-BEST: BASIC MUFFIN MIX-
5 1/2 c All-purpose flour
2 1/4 c Whole wheat flour
2 1/2 c Natural bran
1 3/4 c Skim milk powder
1 1/2 c Granulated sugar
2 tb Baking powder
2 ts Salt
-BEST: BASIC MUFFIN MIX-
5 1/2 c All-purpose flour
2 1/4 c Whole wheat flour
2 1/2 c Natural bran
1 3/4 c Skim milk powder
1 1/2 c Granulated sugar
2 tb Baking powder
2 ts Salt
--HEALTHY START MUFFIN--
1 c All-bran cereal 1 1/4 c Water 1/3 c Fancy molasses 1 Egg 1 ts Vanilla 2 3/4 c Best: Basic Muffin Mix 3/4 c Prunes, chopped 1/3 c Green pumpkin seeds 2 ts Cinnamon 1/2 ts Baking soda
Best: Basic Muffin Mix: In large bowl, stir together all-purpose and whole wheat flours, bran, milk powder, sugar, baking powder and salt until combined.
[for storage: transfer to airtight container; store in cool, dry place. Stir well before using.]
Healthy Start Muffin
In bowl, soak cereal in water for 5 minutes or until softened; whisk in oil, molasses, egg and vanilla.
In large bowl, stir together Best: Basic Muffin Mix, prunes, pumpkin seeds, cinnamon and baking soda; stir in cereal mixture just until moistened.
Spoon into greased muffin cups, filling to top. Bake in 375F 190C oven for about 30 minutes or until tops are firm to the touch. Let cool in pan on rack for 5 minutes; remove muffins to rack and let cool completely.
1 c All-bran cereal 1 1/4 c Water 1/3 c Fancy molasses 1 Egg 1 ts Vanilla 2 3/4 c Best: Basic Muffin Mix 3/4 c Prunes, chopped 1/3 c Green pumpkin seeds 2 ts Cinnamon 1/2 ts Baking soda
Best: Basic Muffin Mix: In large bowl, stir together all-purpose and whole wheat flours, bran, milk powder, sugar, baking powder and salt until combined.
[for storage: transfer to airtight container; store in cool, dry place. Stir well before using.]
Healthy Start Muffin
In bowl, soak cereal in water for 5 minutes or until softened; whisk in oil, molasses, egg and vanilla.
In large bowl, stir together Best: Basic Muffin Mix, prunes, pumpkin seeds, cinnamon and baking soda; stir in cereal mixture just until moistened.
Spoon into greased muffin cups, filling to top. Bake in 375F 190C oven for about 30 minutes or until tops are firm to the touch. Let cool in pan on rack for 5 minutes; remove muffins to rack and let cool completely.