I bought a carton of Grandma fancy molasses at my grocery
store the other day, and when I went to put it away; I saw a LINK to a cookbook.
Of course I had to check it out, and actually ended up downloading several of
the books on offer, covering breads, desserts and main dishes. I’ve already
made the baked beans, the Chili Molasses Sweet Potato Wedges (link to the
recipe HERE), and the Boston Brown Bread Muffins. All of them were easy, came
out fantastic, and are now in my recipe file. Well worth a download.
I like easy recipes that don't call for hard-to-find ingredients or lots of prep work. I also like reading old cookbooks and bringing some of the dishes up to date. My recipes don't require you to be a gourmet chef and many of them are simple enough for kids to tackle. And books. I like books and there's generally one in my hand (made so much easier with an ereader app on my phone) while I'm cooking dinner.
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Tuesday, November 29, 2016
Tuesday, November 8, 2016
Conflicted Bran Muffins (fibre and chocolate)
My chocolate riff on the standard All Bran muffin. They
run about 130 calories each—you could drop that by using butter instead of
vegetable oil (it has 20% fewer calories, who knew?), skim milk (or water) for
1%, and by replacing two tablespoons of the flour with cocoa.
2 cups All Bran original
1 ½ cups 1% milk
1 beaten egg
¼ cup vegetable oil
1 cup flour
¼ cup cocoa powder
½ cup sugar
Preheat the oven to 400°F. In a large bowl, combine
the All Bran with the milk, egg and vegetable oil. In a 2 cup measuring cup,
combine the flour, cocoa, and sugar. Add the dry ingredients to the All Bran
mixture and stir until moistened—don’t overstir.
Drop batter into muffin cups and bake for 20 minutes.
Makes 12 small muffins
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