NOTE TO REMEMBER: On February 16, Farm to Folk will host it's first (hopefully first of many), cooking demonstration! We will be learning how to make a winter soup (yum...sigh).
Also, make sure to check out the blog next week as I will have Valentine's Day gift ideas for the foodie in your life as well as our gathered responses to "what's the quickest way to your heart?" You won't want to miss it!
Yield: 12 servings
1 c. whole wheat flour
1/4 c. packed brown sugar
2 Tbsp untested wheat germ
2 Tbsp wheat bran
1 1/2 tsp baking soda
1/2 tsp allspice
1/2 tsp cinnamon
1/2 tsp salt
1 1/2 c. quick-cooking oats
1/3 c. chopped pitted dates
1/3 c. walnuts
2 Tbsp chia seeds
2 Tbsp flax
1/3 c. dried cranberries
1 c. low-fat buttermilk
1/4 c. applesauce
1 tsp vanilla extract
1 lg egg, lightly beaten
1/2 c. boiling water
1/4 c. white or dark chocolate, chopped (added right before baking)
Preheat oven to 375 degrees. Coat muffin pan with cooking spray.
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 8 ingredients in a large bowl, stirring with a whisk. Stir in oats, dates, walnuts and cranberries. Make a well in center of mixture. Combine buttermilk, applesauce, vanilla and egg; add to flour mixture, stirring just until moist. Stir in boiling water Let batter stand for 15 minutes. Stir and add chocolate.
Spoon batter into 12 muffin cups coated with cooking spray. Bake at 375 degrees for 20 minutes or until muffins spring back when touched lightly in center. Remove muffins from pans immediately to cool on wire rack.
(If making mini muffins, expect closer to 48 muffins and reduce bake time to 10 minutes)
1/2 c. raisins (or more) or dried cherries - soak in hot water for 30 min., drain
2 c. flour
1 c. sugar
2 tsp baking soda
2 tsp cinnamon
1/2 tsp salt
2 c. grated carrots
1 lg, tart green apple, peeled, cored and grated
1/2 c. nuts (pecans, walnuts, sliced almonds)
1/2 c. sweetened shredded coconut
2/3 c. vegetable oil
2 tsp vailla
Preheat oven to 350 degrees
Generously grease 24, 1/2 cup muffins cups.
Mix flour, sugar, soda, salt, cinnamon in bow. Stir in raisins, carrots, apple, nuts and coconut.
Beat eggs with oil and vanilla to blend. Stir into flour mixture until just combined. Divide batter into 20-24 muffin cups.
Bake at 350 degrees for 20 to 25 minutes until golden brown and tester is clean. Cool 5 minutes and remove from pan. Enjoy!
(if carrots are 2 cups and the apple is large, you get 24 muffins easily!)