Oat Bran Muffins

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I love to wake up a bake something for breakfast but preferably something easy, with few ingredients, and that is somewhat healthy. Today, I decided to try out some oat bran muffins. They turned out nice, perhaps a little bit of a different flavor than a traditional brand muffin.They would be quite delicious with a homemade preserve. I just opted for good old fashioned Smucker's jam. This is a slight variation on this recipe from Joy of Baking.

INGREDIENTS

1 cup whole wheat flour

1 cup oat bran

1/3 cup  light brown sugar

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/4 teaspoon ground cinnamon

1 large egg, lightly beaten

1/4 cup molasses

1 teaspoon pure vanilla extract

2 tablespoons canola oil

1 1/4 cup milk

1/2 cup raisins or currants

DIRECTIONS

Preheat oven to 400 degrees F and place rack in the center of the oven. Line a 12 cup muffin pan with paper liners or else spray with a nonstick vegetable spray. The spray would work better than liners for this recipe I think, be generous with it.

 

In a large bowl, stir together the flour, oat bran, sugar, baking powder, baking soda, salt, and ground cinnamon.

In another bowl whisk together the lightly beaten egg, molasses, vanilla extract, oil, and milk.

Add the wet ingredients to the dry ingredients, and stir just until moistened. Gently stir in the raisins. (The batter will be quite thin.) 

Ladle the batter to fill the muffin cups, and bake about 16 to 20 minutes or until a toothpick inserted into the center of a muffin comes out clean. Remove from oven and place on a wire rack to cool slightly before serving.

Makes about 12 standard-sized muffins

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Butter Tarts

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I've got some great holiday recipes this week, this is the first one!

Hope you all are enjoying prepping for the holidays :)

INGREDIENTS
1 cup of Raisins
1 cup of brown sugar
2 tbsp unsalted butter (melted)
1 beaten egg
1/2 tsp vanilla
1/4 tsp nutmeg
1 recipe of your favorite pastry OR store-bought tarts shells

DIRECTIONS
Line 12-15 tart pan (or muffin tin if you're not worried about them looking perfect) with pastry and preheat oven to 400 degrees F. Wash raisins; place in bowl and scald with boiling water, drain well, and while still hot, add brown sugar, butter, and egg, stir until well mixed. Add vanilla and nutmeg.

Fill pastry lined tart pans/muffin tins 2/3 of the way full with mixture. Bake 15 minutes until filling is set and pastry is brown. Makes 10-15 tarts depending on the size of your tin.