Oat Bran Muffins

Moist & delicious!  Based on a Better'n Eggs recipe.

1 3/4 cup oat bran

1/2 cup flour

1/4 cup brown sugar

1 Tablespoon baking powder

1 teaspoon cinnamon

1 cup milk (whole, skim or soy)

4 oz. Better'n Eggs/Eggbeaters/egg substitute

1/4 cup honey

3 Tablespoons corn oil

1/4 cup chopped nuts

1/2 cup raisins

3/4 cup chopped apple OR 2 bananas (mashed) OR 1/2 cup pumpkin puree

 Preheat oven to 425^oF.  Combine dry ingredients and add milk, egg substitute, honey & oil.  Mix until just moistened.  Add nuts, raisins and apples (or bananas or pumpkin puree).  Fill well-greased muffin tins (or use muffin papers).  Bake for 15 minutes (longer for larger- than-standard muffins).  Mini-muffins = 9 minutes.  Yield 20 regular muffins, 6 dozen minis.

 NOTES:  I often double the nuts.  Replace raisins with chopped dates.  Add ginger, nutmeg. 

These do not rise much.  One of our favorites!

6-WEEK RAISIN BRAN MUFFINS

Printed from COOKS.COM

1 (15 oz.) box Raisin Bran cereal
1 c. oil
3 c. sugar
4 beaten eggs
1 qt. buttermilk
5 c. flour
5 tsp. baking soda
2 tsp. salt

Mix cereal, sugar, flour, salt, and soda in large bowl. Add beaten eggs, shortening and buttermilk, mixing well. Store in covered container (Tupperware) in refrigerator until desired. (Will last up to 6 weeks in refrigerator; use as needed.) Fill muffin cups 2/3 full and bake at 350 degrees for 25 minutes.

NOTES:  Decrease the sugar as desired; I use 2 1/4 cup.  Once refrigerated, do not mix again.  Yield: about 5 doz.  This recipe has been around for decades.  A real keeper!

MODIFIED Nestle Toll House Chocolate Chip Cookies

 2 ¼ c. whole wheat flour

1 tsp. baking soda

1 tsp. salt

1 c. Crisco butter-flavor no-trans-fat shortening + 2 Tbsp. water

½ c. granulated sugar

½ c. brown sugar

1 tsp. vanilla extract

2 eggs – equivalent Egg Beaters = ½ c.

2 c. chocolate chips = 12-ounce packages

2 c. chopped walnuts – large chunks (not fine chop)

 Sift flour, baking soda & salt in small bowl (sift to combine & aerate dry ingredients; add large bits of whole wheat bran back into bowl).  Beat shortening + water, sugars and vanilla in large mixing bowl.  Add egg substitute, ¼ cup at a time, beating well after each addition.  Gradually beat in flour mixture (I use 3 additions of dry ingredients).  Stir in chocolate chips & nuts.  Batter will be thick – just enough dough to keep the chocolate & nuts together. 

 Drop by rounded tablespoon onto parchment-lined baking sheets.  (Flatten each cookie – dough spreads very little in baking.)  Bake in preheated 375^oF oven for 10 – 12 minutes; watch for brown edges.  OK to bake 2 pans at a time – may take an additional minute or 2 baking time with 2 pans in oven.  Let stand 2 minutes.  Remove to wire cooling racks.  Makes about 6 dozen cookies.

 Overall, compared to the original recipe - dough is less sweet, hilighting the sweet chocolate taste, great nutty crunch, almost healthy!

Peanut-Ginger dressing

Based on a Fresh Market recipe

Great on noodles, excellent cabbage slaw dressing!

3 Tbsp. reduced sodium soy sauce

1/2 cup peanut butter

 2 Tbsp. tahini

2 Tbsp water or orange juice

1 1/2 Tbsp brown sugar

2 Tbsp toasted sesame oil

2 Tbsp seasoned rice vinegar

1 tsp. ground ginger

1 tsp. red pepper flakes (opt.)

Whisk together.  Toss with noodles or shredded cabbage & carrots.

NOTES:  Nice dipping sauce.  Try this with lots of fresh grated ginger!