Caring Place Community Kitchen kicked start the first meeting for the fall season of 2008. Minoo made a healthy muffin in the Caring Place Community Kitchen.
Minoo prepared a list of pictured references of common kitchen utensils, unit of measurements for kitchen use, some common ingredients and a how to list for the Caring Place Community Kitchen participants. In this particular kitchen, there are more new comers from mainland China and Taiwan who are not familiar with the terminology used in cooking. This pictured references will help them to identify the ingredients better and familiarize with kitchen terminology. Minoo puts a lot of effort in improving the community kitchens and she’s a good leader.
Minoo also briefly covered the objective of the community kitchens which are:
- introduce healthy and economical recipes
- promote sharing in terms of work load, cost of food and culture
- promote team work
Minoo told us that the community kitchens are funded by the Coastal Health Canada and United Way through the Family Services of Canada.
The Oat Bran Carrot Muffin is great as an after school snack and also great for lunch box. It’s a great way to get fussy kids to eat their vegetables.
Ingredients
- 1 1/2 cups oat bran
- 1/2 cup all-purpose flour
- 1/2 cup sugar
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1 egg
- 1 1/4 cups milk (skim or soured)
- 1 tablespoon vegetable oil
- a teaspoon of vanilla extract
- 1 cup grated carrots
- 1 tablespoon ground flax seed (optional)
- 1 handful of raisin (optional)
Click on the link below for the instructions.
Preheat the oven to 400F (200C)
Instructions
 In a large bowl, mix all the dry ingredients. |
 Minoo added some ground flaxseed and a handful of raisins to the dry ingredients. |
 In a small bowl, whisk together the wet ingredients (egg, milk, oil & vanilla). |
 Pour the wet ingredients into the dry ingredients.Stir until mixture is just moistened. |
 Aad the shredded carrots into the batter and mix gently. |
 Transfer the batter into lightly oiled muffin pan.Bake for 18 to 20 minutes or until the muffins spring back when pressed lightly.
Minoo, thank you for sharing a healthy recipe. |
In this particular kitchen, there are more new comers from mainland China and Taiwan who are not familiar with the terminology used in cooking.
Hi Suanne,
Not sure why but I find this statement funny in a way. Back when I was living with my parents, a couple of times I asked my mom (and always my mother, never my father) for recipes. Instead, I was to told to watch her cook. Of course, she starts mixing ingredients together but without any pointers as to how much. When asked, the answer was always something on the lines of “a pinch”, “a handful” or “until you can taste it”. There was never a straight amount like a tablespoon, a cup or something measurable!
does the measurement make 6 muffins like in the pic?
Hi Mtrix, the recipe yields 12 large muffins.
Hi KimHo, that’s precisely what home cooked Chinese food is, by feel and taste. But, we are trying to educate them on proper measurement especially when it comes to baking. A lot of them love to learn how to make Western food and bake.
Proper measurement is particularly important in baking, as is using the ingredients specified in the recipe. Once one has a grasp of the science concepts involved in the baking, one can take some liberties with ingredients and/or quantities.
Cooking is an art; baking is a science! ^_^
Thanks for posting your recipe. I have some very picky pint sized eaters in my home. I’m trying to teach them healthy eating habits and I’m truly grateful for people like yourself who post recipes. I enjoy baking and my children love baked goods, so it’s a great way to get them to eat the right things. I look forward to making this recipe with them. I’ll see if I can substitute organic maple syrup for the sugar–I enjoy experimenting! Thanks again.