C10 - Sunday, October 31, 1982 - North Shore News

SIMPLE AND DELICIOUS

You can’t live '

Couldn't believe I'd never
given you my _ favourite
honey-bran muffin recipe,
How could you possibly get
through the day without it?
They take about ten minutes
to mix, thirteen to bake, and
one a day will keep you
bright-eyed, good-humoured
and handsome.

ae
the
kitchen

ranger

~ by Eleanor
Godley

You'll need muffin-pans,
natch, and if you're smart (or
lazy, like me) some large
paper baking-cups. They
‘save all the scrubbing up.

Muffin-pans are available
in foil, if you aren’t sure
you'll become an addict, but
if I were you ['d spend a bit
extra for the permanent
type. Using those baking
cups in them means the pan
is stowable as soon as it’s
cooled off.

So. Turn the oven to 400F
(200C) and put a paper cup
in 12 or 14 of the
depressions. No, no greasing
or anything messy like that.

Into a large bowl, measure
1/4 cup (60 mL) of sugar and
the same of any oil except

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olive. Now the same amount
of liquid honey. Break two
eggs into all of this and beat
it up with your good old
fork. Stir in a cup of milk
(250 mL) — any kind you
like, I use two per cent. Next
a cup and a half (375 mL) of
bran, upon which I must
expatiate. You see, the
original recipe called for
natural bran from the health-
food store, but I found those
muffins stodgy, and sort of
dry. So I use the same
amount of a bran cereal that
claims it’s 100 per cent. In
addition, I add upwards of a
quarter cup (60 mL) of wheat
germ and the same of dried
milk powder. (These last two
ingredients are reputed to
have awesome powers and
lots of protein, so I add them
to a lot of mixtures like’
meat-loaf and_ breads,
casseroles and muffins.)

Might as well tell you
here, I made a batch of these
muffins last Sunday and
found myself short of the
bran. cereal. However,.. the
cupboard yielded some
granola-type breakfast food

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and I made up the difference
with that. I quite liked the
resulting chewy consistency.

After the bran, the
original recipe called for
cup of dates, which I don’t
like, find them too sweet, so
I substitute the same amount
of raisins. And I'm crazy
about nuts, so I add “4 cup
(125 mL) of those, too. It
doesn't seem to unbalance
the product.

Stir everything together
and let it sit quietly while,
into another smaller bowl,
you measure | cup (250 mL)
of whole wheat flour, one
teaspoon salt, (5 mL), half
that amount of baking soda
and 11/2 teaspoons baking
powder (7.5 mL). Stir these

This offer good at any

dry ingredients gently and
then dump kerboom into the
bran-and-stuff.

Take a big spoon and mix
the flour into the other with
the minimum number of
sweeps. You're allowed
twenty, but try to use less.
Muffins toughen if beaten
too much, so as soon as all

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the flour has disappeared,
stop. Spoon the stuff into the
baking cups, not quite to the
top, and as you put them in
the oven turn your timer to
13’ minutes. Fuss-eeee, isn’t
she? But if they're cooked
just enough they stay moist
and tender longer.

To make sure they’re

really done, lay a finger on
the bulging top.: If that
leaves a dent, close the oven
for a couple more minutes.
No dent, you’re ready for a
muffin break ..

They'll keep for days if
cinched into a plastic bag in
the refrigerator. You'll
thank me..