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

DUE TO AN UNEXPECTED PRICE INCREASE ON MERIT CABINETS, WE ARE EXTENDING OUR 20% SALE TO NOV. 30TH!

Open 9:00 a.m.-4 p.m. Mon.-Sat. (or hy appointment)

KITCHENS LTD.

110 WEST 13TH (AT LONSDALE)

NORTH VANCOUVER

Room Divider Cc

room Wtables an and Chairs Many unadvertised accessories

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

UNIQUE The only way to place your classified ad in 74 newspapers

throughout B.C. & the Yukon, with one phone cail.

25 WORDS $99

WHERE WE ARE LOCATED

WEGT 13TH

Guve Tse

110 West 13th at Lonsdale

Cabinetry plus Dining also discounted 20%.

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

Kentucky Fried Chicken store

until November 14th, 1988.

Ru

oe

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..