Morning glorius - Feb 1994 #113

Morning Glorius Multigrain Muffins

Lost and Found by our amazing readers in Feb 1994 #113

Fresh from the oven muffins for breakfast are a simple delisous way to start the day when you have this ready-to-bake mixture in the refrigerator. For a low fat treat, spread cooled, split muffins with Yogurt Cheese.

INGREDIENTS

1 cup (250ml) raw wheat bran flakes

1/2 cup (125 mL) regular rolled oats

1/2 cup (125 mL) sesame seeds

4 tsp (20 mL) grated orange zest

1 cup (250 mL) boiling water

1 cup (250 mL) milk

1/2 cup (125 mL) orange juice

1/2 cup (125 mL) vegetable oil\

1/3 cup (75 mL) liquid honey

4 tsp (20 mL) vanilla

1/4 cup (50 mL) firmly packed dark brown sugar

2 large effs

3 cups (750 mL) all-purpose flour

1 Tbsp (15mL) baking soda

1 tsp (5 mL) salt

3/4 cup (175 mL) chopped dates

1/2 cup (125 mL) coarsely chopped apple

METHOD

In a large bowl, combine wheat bran flakes, rolled oats, sesame seeds and orange zest.

Stir in boiling water and let stand for 10 mins

In a mixing bowl, blend together mil, orange juice, oil, honey, vanilla and sugar; whisk in eggs.

Stir into bran mixture.

In separate bowl, combine flour, baking soda and salt.

Toss dates and apple in flour mixture. Stir into batter just until dry ingredients are moistened.

Cover and refrigerate for at least 12 hour or up to 2 weeks.

(Batter will thicken upon standing).

Preheat oven to 375°F (190°C). Lightly grease muffin tins and line with paper cups.

Without stirring, spoon in batter, filling cups almost completely.

Bake for 20 mins or until muffins have risen and are firm to the touch.

Refrigerate remaining batter.

Makes 18 muffins.

The Harrowsmith Team
The Harrowsmith Team

Harrowsmith is the farm-to-condo go-to for living sustainably and simply. Our mission is to offer a down-to-earth Canadian perspective on topics of gardening, home and design, travel and culture, food, health, wellness and the environment.

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