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home : news : news May 24, 2016

2/14/2013 10:49:00 AM
Warm up your day with muffins

As you know, it’s Valentine’s Day today. It’s not too late to give that special person in your life a beautiful card and perhaps a heart shaped box of candy or flowers? Just do it! I’m still using the oven to warm the kitchen but it’s not about casseroles or soups. It’s about muffins to serve with oven meals or any other food at any time of the day. So it’s muffins today.

APPLESAUCE BRAN MUFFINS 1 1/2 c. bran flakes cereal
1 c. 1% or 2% milk
1/2 c. plus 2 T. quick oats, divided
1/2 c. unsweetened applesauce
1/4 c. egg whites (two small or one large)
1 T. canola or vegetable oil
1 1/4 c. flour
1/3 c. packed brown sugar
2 t. baking powder
1 t. pumpkin pie spice (see note)
1/4 t. baking soda

In a medium bowl, combine first six ingredients using 1/2 c. of oats. Let sit for five minutes or until the bran flakes and oatmeal are softened. Meanwhile, in a small bowl, mix together last five ingredients just until blended (no flour remains visible, don’t overmix, the batter will be slightly lumpy. Spoon into 12 greased or paper lined muffin cups. Sprinkle with remaining 2 T. oats. Bake at 375 degrees for 18-20 minutes or until toothpick inserted in the center comes out clean. Let muffins sit five minutes in pan. Remove to wire rack and cool completely. Makes 12 muffins. Note: If you don’t have pumpkin pie spice, combine 2 t. cinnamon, 1 1/2 t. each nutmeg and ginger and 1/4 t. clover and allspice in a small bowl. This mixture makes 3 1/2 teaspoons.

1/2 c. each, honey and orange juice
1/3 c. melted butter or margarine
2 eggs, beaten
1 t. vanilla
2 c. flour
1/4 c. sugar
2 t. baking powder
1 t. baking soda
1/2 t. salt

In a bowl combine first five ingredients; mix well. In another bowl, combine remaining ingredients. Stir liquid mixture into dry ingredients. Mix just until blended. Spoon into 12 greased and floured or paper muffin cups, filling 2/3 full. Bake at 375 degrees for 18-20 minutes or until golden. Cool muffins in pan for five minutes. Remove to wire rack to cool... or eat them warm. Makes 12 muffins.

I’m guessing that some of you have made this muffin before. Perhaps you’ve forgotten about them. It’s easy to cut the recipe in half for a smaller amount. They’re a little putzy, but worth the time preparing them.

2 eggs
3/4 c. canola oil
1/4 c. milk
2 t. vanilla
2 c. flour
1 c. packed brown sugar
2 t. baking soda
2 t. cinnamon
1/2 t. salt
1 1/2 c. shredded carrots
1 c. peeled, shredded apple
1/2 c. flaked coconut
1/2 c. dark or golden raisins
3/4 c. sliced almonds, divided

In a large bowl beat first four ingredients with a wire whisk until well blended. Combine next five ingredients; add to egg mixture; stir just until moistened. Stir in next four ingredients and 1/2 c. of almonds. Spoon into 18 paper or greased muffin cups; sprinkle 1/4 c. almonds over batter. Bake at 350 degrees for 23-25 minutes. Cool five minutes, in pan; remove from pan to wire rack to cool. Note: Peel apples and shred just before you add them to batter or they may start to get brown.

Thought for the Day: What we need for winter driving is a set of brakes that will stop the guy behind us.

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