From page 20

Master Bran Muffin
Mix

250 ml. granulated sugar
125 mL golden yellow
brown su;
500 mL All-Bran (or simi-
tar) cereal soaked in 250 mi
hot boiling water
830 mL all purpose flour
500 mL buttermilk
125 mL canola oil
2 large eggs, room tempera-
ture, beaten
15 mL baking soda
3 mL salt ( or to taste)

In a large stainless steel
bowl cream together oil and
the nwo sugars.

Add the beaten eggs and
the cooled bran mixture.

Sift together flour and bak-
ing soda.

Add to the bran mixture
alternating with the butter-
milk.

Add the dried and
chopped fruits as desired at
this stage.

Mix well.

Scoop into muffin pans
and bake in a hot (180C)
oven for 20 tninutes.

_ The complete recipe makes
about 5-7 dozen depending

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on the size of your pan.

Flakey Waffles

250 mL whole wheat flour
85 mL wheat flakes

15 mL baking powder

3 mL salt (or to taste)

250 mL milk

85 mL canola oil

2 large eggs

Mix all the dry ingredients
in a stainless steel bowl.

In another bow! whisk
together the milk, oil and the
eggs.
Combine with dry mix-
ture.

Whisk together well.

Let the batter rest until
your waffle iron heats up to
the preset temperature.

The quantum fteap in the
improvement of waffle irons
came when the non-stick
coated irons appeared on the
market — at a reasonable cost.

This eliminated the scrap-

shore news

{fe ROOD
Muffin master mix a masterpiece i

ing of the old waffle irons, oil,
batter, and butter dripping
out of it — a huge mess.

Today most waffle irons
are automatic and non-stick.

Almost all are very sturdy
and do a good a job. Still, ask
around. Purchase a good one.

Waffles make a novel
breakfast or even an afternoon
tea offering.

Serve with a fruit sauce,
frozen fruits, and yes...
whipped cream.

They are great!!

Carrot and Zucchini
Loaf

1c. granulated sugar

% c. canola oil

2 large egg, well beaten

1 tsp. vanilla concentrate
4c. grated carrots (do not
choose large ones)

4. grated zucchini

1% c. all purpose flour, sift-
ed

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% tsp. ground cardamom
1 tsp. baking soda
% tsp salt or to taste
1/2 ¢. chopped hazelnuts or
walnuts

In a farge stainless steel
bowl whisk together sugar,
oil, eggs and vanilla.

Add carrots and the zuc-
chini.

Mix well.

Preheat
350F.

Butter 3 standard size loaf
pan (9x5x3 inches).

Sift together the dry ingre-
dients. Add to the wet mass
and mix well.

Add the chopped nuts.

Spoon into the loaf pan
and smooth top. Bake about
50 minutes — or until springy
to the touch.

Turn out the loaf onto a
cooling rack.

The total cost of this loaf is
under four dollars (a good
bargain for your budget).

your oven to

Pacific Hearing Clinic
#301-1200 Lonsdale Avenue, North Vancouver, BC V7M-3H6

Audiologist: Neil Walton, M.Se., Aud (C)

Wednesday, May 14, 1997 — North Shore News - 21

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