Recipes
From "Maple Street Co-op News", Feb/Mar 2006
Rich Bran Muffins – A Taste Sensation
by Sue Verstraten
This recipe makes a huge number of muffins. The great
thing about it is that the mixture can be kept in the fridge for up
to a month. This means you can have a batch of fresh muffins in 20 minutes,
whenever you want. Try to use organic ingredients wherever possible.
Ingredients:
6 cups plain organic flour (wholemeal works well)
5 tspns bicarbonate of soda
2 cups brown sugar
3 cups bran cereal (bud type)
2 cups raisins
1 tbspn salt
3 fresh eggs
1 cup vegetable oil
1/4 cup golden syrup or debittered molasses
1-1/2 cups water
1 litre buttermilk or milk soured with a little vinegar
Method:
Mix dry ingredients in a large bowl. Beat eggs and then mix with oil,
golden syrup or molasses, water and milk. Pour into dry mix and stir
well. Cover and refrigerate for at least one day before using.
When you're ready to go, preheat oven to 200°C. Grease
muffin tray. Three-quarters fill each muffin tin with mixture and bake
for about 20 minutes or until skewer comes out clean.
Options:
If you want some variety, try some of these ingredients but only add
to the mix you are about to use before baking.
• Cook 2 apples in butter, brown sugar and cinnamon till tender.
Leave to cool. Spoon a little cooked apple into each tin, then some
of the batter mix, then apple, then more batter, and top with crushed
walnuts.
• Mix 1 cup mashed banana through one batch of the mixture. Top
with sliced banana sprinkled with brown sugar.
• Mix a cup of frozen berries through the mixture. Top with more
berries. Just remember not to add this to the base, as the fruit will
not keep as well.
Happy baking!
[From "Maple Street Co-op News", February/March 2006; published
by The Maple Street Co-operative Society Ltd, 37 Maple Street, Maleny,
Qld 4552, Australia, tel (07) 5494 2088, email maplest.co-op@serv.net.au,
website http://www.maplestreetco-op.com.au]