Refrigerator Raisin Bran Muffins

Versions of this recipe have been around for decades. The great thing about it is you can keep the batter in your fridge and bake up a fresh batch in the mornings for breakfast or after school for snacks. I've read you can keep it for up to 6 weeks! 

While I haven't tested that, I doubt they'd last that long just because they are sooo delicious and moist! To be honest, I usually bake up the whole batch and throw them in the freezer so we can grab these muffins anytime we're running out the door. They don't take long to thaw and are much healthier than a store bought muffin or processed snack.

This recipe is also pretty forgiving in terms of ingredients...if you don't have bran flakes, use bran buds or fibre cereal. If you don't have whole wheat pastry flour you can substitute all purpose (though you'll lose some fibre content). The batter will also thicken as it stands so if you do keep it in the fridge expect it to go from almost liquid to very thick. Finally, sometimes I make these in mini muffin tins - they take about 12-15 minutes to bake. 

This recipe will make about 4 dozen muffins! If you use dark colored muffin tins you might want to reduce your oven temperature to 350 degrees or watch carefully as they may brown a bit faster than a normal tin.

Ingredients

2 c boiling water
2 c wheat bran
2 c raisins
3 c whole wheat pastry flour
1 tbsp cinnamon
3 tbsp baking soda
1 tsp salt
1-1/2 c all purpose flour
1/2 c wheat germ
4 eggs
1-1/2 c brown sugar
1 c vegetable oil
1/4 c molasses
4 c buttermilk
4 c bran flakes

Instructions

1. Preheat oven to 375 degrees F. Spray muffins tins with baking spray.
2. In medium bowl, add bran and raisins. Carefully add boiling water over them.
3. In a very big bowl whisk the eggs.
4. Whisk in the brown sugar.
5. Add the oil, molasses, and buttermilk. Whisk until well combined.
6. In another large bowl, whisk flours, wheat germ, baking soda, cinnamon and salt.
7. Add the flour mixture to the buttermilk bowl. Gently whisk together. It will look lumpy but will come together. It will be very liquidy!
8. Stir in the bran mixture.
9. Add the bran flakes and combine. It will look very wet.
10. Fill muffins tins 2/3 full.
11. Bake for 20-25 minutes.

Cinnamon Sugar Baked Tortillas

These tortilla chips are so easy! In fact, they are perfect when you and your kids want to do something together in the kitchen. With a little guidance from you with the cutting and oven handling, you can have a great time together, bake something healthier than the average chip and then eat it together!

All you have to do is pick your favorite tortilla – white, whole wheat, cheese, spinach, tomato …the varieties are endless and add your favorite spices…salt, pepper, garlic, curry, paprika or cinnamon and sugar for a sweet treat.

Today, we used to varieties of tortillas – both white but one was made by Indian Life and the other by Dempster’s. The Indian version had a bit more fat in the tortilla and we found that it came out flakier when baked vs the regular Dempster’s variety. Both were great, just a little different!

Portion control is easier with these snacks than when confronted with an entire bad of chips because you can make as many or as few as you want. And, of course, since you bake them with just spices and a spray of cooking oil they are healthier than regular chips too!

Note: If you want to make your own cinnamon sugar to have on hand just mix 1/2 cup sugar with 1 tbsp of sugar (you can add a bit more if you like it extra cinnamony) and store it.

You may want to go a little lighter on the cinnamon/sugar
than my daughter did!

Ingredients

4-10+ tortillas (depending on how many you want to make)
1/4 c cinnamon sugar

Instructions

1. Preheat oven to 350 degrees F.
2. Cut tortillas into desired shapes/sizes or just use a pizza cutter to cut up like a pie.
3. Spray large baking pan with a baking spray such as Pam or brush with a small amount of vegetable oil.
4. Place tortillas on pan.
5. Spray/brush tortillas with more spray/oil.
6. Sprinkle with cinnamon and sugar or other desired seasonings/herbs.
7. Bake for 7-9 minutes (depends on your oven and the size of your tortillas), until golden.
8. Remove from oven and cool.
9. Repeat if you have more tortillas!
10. Store in air tight container. They should last at least a week or more.

Quick and Easy Jam Muffins

I love quick and easy recipes. I love them even more when they are a bit healthier than everyday varieties of the same thing. 

This muffin recipe is made with whole wheat pastry flour and flax seed to boost the fiber content and has less oil than other similar recipes. Despite this healthier version there is still lots of flavour! I use my own home made raspberry-lime jam but any variety will do. If you don't have turbinado sugar substitute regular granulated (same amount).

Healthier and more flavour than store bought!

Makes 12 muffins.

Ingredients

2 c whole wheat pastry flour
1/2 c turbinado sugar
1 tbsp baking powder
1/2 tsp salt
1 tsp cinnamon
2 tbsp ground flax seed (optional)
1 tsp vanilla
1 egg
3/4 c milk
1/4 c vegetable oil
1 c jam

Directions

1. Preheat oven to 350 degrees F.
2. Spray 12 muffin tins with baking spray.
3. In medium sized mixing bowl, whisk together flour, sugar, baking powder, flax, salt and cinnamon.
4. In another bowl, lightly whisk egg, milk,and  oil.
5. Make a well in the dry ingredients and add the egg mixture. Stir just to combine.
6. Add jam and stir to combine (as little stirring as possible to prevent tough muffins!)
7. Divide among muffin tins (about 2/3 full).
8. Bake for 22-25 minutes.

I love the colour of the batter before baking!

Leave off the butter for fewer calories!

Super Foods 2012 #2 - Chickpeas and Hummus Recipe

Another superfood of 2012!

I think most people in North America have at least tried a chickpea - hummus, roasted chickpeas, falafels, salads...the nutty and buttery tasting legume is everywhere!

Major chickpea producers include India, Pakistan, Mexico, Turkey, Canada, and Australia. Currently, the United States imports more than 80 percent of its domestic chickpea needs.

Chickpea Facts

• chickpea seeds contain 20% protein, 5% fat and 55% carbohydrate
• chickpeas contains complex carbohydrates and fiber
• they are a good source of vitamin B6, C and zinc
• they have a low glycemic index value (42 – canned)
• they are very versatile as they can be stored dry and reconstituted later with liquid; canned in liquid; blended into a spread (as with hummus); roasted and eaten as a snack; or ground into flour.
• According to the Vancouver Sun one cup of chickpeas provide 270 calories; 71 per cent of an adult’s daily needs for folate; 26 per cent for iron; 20 per cent of magnesium; 17 per cent zinc; 28 per cent phosphorus and 14 per cent potassium.

Classic Hummus
Makes 1-1/2 cups
Ingredients
1 can (540ml) chickpeas, drained and rinsed
1/4c tahini
2 lemons juiced
1/2 lime juiced
2 cloves garlic, crushed
1/2 tsp cumin
1/2 tsp smoked paprika
1/2 tsp salt (optional)


What to do
1. Add everything into a food processor or blender.
2. Puree until very smooth.
Enjoy.


Click here for Super food #1 - Hemp hearts!

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