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Orange and Pecan Bran Muffins
| 2 cups |
bran |
500 ml |
| 1 cup |
flour |
250 ml |
| ¼ cup |
wheat germ |
60 ml |
| 2 tsp. |
baking soda |
10 ml |
| ½ tsp. |
salt |
2 ml |
| 1 cup |
dates, chopped |
250 ml |
| ½ cup |
pecans, chopped |
125 ml |
| 1 tbsp. |
grated orange zest |
15 ml |
| 1/3 cup |
melted butter or oil |
75 ml |
| 1/3 cup |
molasses |
75 ml |
| 1-1/3 cups |
Olympic Natural Yogurt |
325 ml |
 Combine
bran, flour, wheat germ, soda and salt. Add chopped dates,
pecans and orange zest and toss lightly to separate and coat
the dates. Combine butter, molasses and yogurt. Pour over
dry ingredients and stir together just until blended. Pour
into large greased or paper lined muffin tins, filling each
to the top. Bake at 400 F (200 C) 20 to 25 minutes or until
well risen and firm to the touch. Yield is 12 large muffins.
Note: Try different variations of fruits/citrus fruits/ nuts
and create your very own recipe!
Raspberry Corn Muffins
Experiment with other types of berries as well!
| 1 cup |
corn meal |
250 ml |
| 1 cup |
unbleached white flour |
250 ml |
| ½ tsp. |
salt |
2 ml |
| ½ cup |
brown sugar, packed |
125 ml |
| 1 tsp. |
baking powder |
5 ml |
| ½ tsp. |
baking soda |
2 ml |
| 1 |
large egg |
1 |
| ¼ cup |
butter, melted |
60 ml |
| ½ cup |
Olympic Natural Yogurt |
125 ml |
| ½ cup |
orange juice |
125 ml |
| ¼ tsp. |
grated orange zest |
1 ml |
| 1 cup |
raspberries (fresh or frozen, thawed and drained) |
250 ml |
Combine corn meal, flour, salt, sugar, baking powder and
baking soda and make a well. Combine the egg, butter, yogurt
and orange juice and beat well. Pour into the well mixing
until partially blended. Add the orange zest and the berries
and continue to mix sparingly, just until completely moistened.
Pour into greased muffin tins and bake for 15 to 20 minutes
(depending on the size of the muffins) at 400 F (200 C). Cool
in the pan for 10 minutes before removing. Makes 6 large or
12 small muffins.
Lemon Yogurt Scones
| 2 cups |
all purpose flour |
500 ml |
| 2 tbsp. |
sugar |
30 ml |
| 1 tbsp. |
baking powder |
15 ml |
| ½ tsp. |
baking soda |
2 ml |
| ½ tsp. |
salt |
2 ml |
| ½ cup |
butter, chilled |
125 ml |
| 1 cup |
Olympic Natural Yogurt |
250 ml |
| 1 tsp. |
grated lemon zest |
5 ml |
Combine flour, sugar, baking powder, baking soda, salt and
mix well. Cut in butter with pastry blender until mixture
is crumbly. Add yogurt and lemon zest, stir until just moistened.
Form into a ball, pat dough out on lightly floured surface
to 1" (2.5cm) thickness. Use 2" (5cm) cookie cutter to cut
out scones. Place on ungreased cookie sheet and bake in 425
F (220 C) oven 12 to 14 minutes or until done. Makes one dozen.
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