Best Bran Muffins

The South Arm Multicultural Community Kitchen started off with a sweet recipe first.

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This high fiber Best Bran Muffin is freezer friendly.

Ingredients

  • 1 1/2 cups flour
  • 1 teaspoon salt
  • 1 1/2 teaspoons baking soda
  • 2 cups ground wheat bran
  • 1 1/2 cups buttermilk
  • 1 cup water
  • 1/2 cup sugar (or honey)
  • 1/4 cup molasses
  • 2 eggs
  • 2 1/2 tablespoons oil (or coconut oil, melted)
  • 1 cup raisins

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Source: South Arm Community Kitchen

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Chocolate Beet Muffins

The South Arm Multicultural Community Kitchen made some muffins with beets too.

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The beets gave this Chocolate Beet Muffin a reddish hue.

Ingredients

  • 2 medium sized beets cooked and pureed
  • 1 1/2 cups all-purpose flour
  • 2 tablespoons cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 large eggs
  • 1/4 cup buttermilk or milk
  • 1/2 cup light brown sugar
  • 1/4 cup granulated sugar
  • 1/4 cup unsalted butter, room temperature
  • 1/4 cup vegetable oil
  • 1 cup semi-sweet chocolate chips

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Source: South Arm Community Kitchen

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Easy Morning Glory Muffins

The South Arm Multicultural Community Kitchen made some easy and tasty muffins that are a glorious way to start any day.

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These Easy Morning Glory Muffins combine the great taste and chewy texture of carrots with the wonderful flavours of apple, raisins, coconut, walnuts and cinnamon.

Ingredients

  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1/2 cup white sugar
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon salt
  • 2 cups shredded carrots
  • 1 apple – peeled, cored and shredded
  • 1/2 cup chopped walnuts
  • 1/2 cup raisins
  • 1/2 cup unsweetened flaked coconut
  • 3 eggs
  • 1 cup vegetable oil
  • 2 teaspoons vanilla extract

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This recipe yields 12 very large muffins. These muffins freeze well.

Source: South Arm Community Kitchen

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Simple Scones

This is a recipe from the South Arm Community Kitchen which I missed. I was away on vacation.

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It is a recipe for Simple Scones. Photo credit to Hong Cui.

Ingredients

  • 2 cups all-purpose flour
  • 1/3 cup sugar + 1 teaspoon sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 8 tablespoons unsalted butter, frozen
  • 1/2 cup raisins (or dried currants)
  • 1/2 cup sour cream
  • 1 large egg

Instructions

  1. Adjust oven rack to lower-middle position and preheat oven to 400 degrees Celsius.
  2. In a medium bowl, mix flour, 1/3 cup sugar, baking powder, baking soda and salt. Grate butter into flour mixture on the large holes of a box grater; use your fingers to work in the butter (mixture should resemble coarse meal), then stir in raisins.
  3. In a small bowl, whisk sour cream and egg until smooth.
  4. Using a fork, stir sour cream mixture into flour mixture until large dough clumps form. Use your hands to press the dough against the bowl into a ball. (The dough will be sticky in places, and there may not seem to be enough liquid at first, but as you press, the dough will come together).
  5. Place on a lightly floured surface and pat into a 7 to 8 inch circle about 3/4 inch thick. Sprinkle with remaining 1 teaspoon sugar. Use a sharp knife to cut into 8 triangles (we cut into small round dough); place on a cookie sheet (preferably lined with parchment paper), about 1 inch apart. Bake until golden, about 15 to 17 minutes. Cool for 5 minutes and serve warm or at room temperature.

Source: South Arm Community Kitchen

In the same kitchen, the South Arm Community Kitchen also made a Might Grain Salad and Edamame Dip which I had blogged before.

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Mighty Grain Salad

Edamame Dip

Edamame Dip

Lemon Loaf with Poppy Seeds

Minoo shared a Lemon Loaf with Poppy Seeds to complete a meal of Caldo Verde and healthy Rice and Spinach Croquettes.

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These Lemon Loaf with Poppy Seeds is great for tea break.

Ingredients

  • 1 cup sugar
  • 1/2 cup butter
  • 2 eggs
  • 2 cups flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • rind (finely grated) and juice of 1 lemon
  • 1/2 cup milk
  • poppy seeds

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Source: South Arm Community Kitchen

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Cornbread Muffins

This savory cornbread muffins are best served warm. If you prebake them, warm them slightly in the microwave or oven before serving.

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You can make this muffins in mini muffin tin which will yield 16 to 18 minis. Mini cornbread muffins are great for snacking.

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Michelle introduced the above parchment baking cups for their non-stick property. They are more expensive than regular paper cups but well worth it.

Ingredients

  • 1 cup unbleached flour
  • 3/4 cup cornmeal
  • 1 tablespoon baking powder
  • 1 1/2 teaspoons sea salt
  • 1/2 cup unsalted butter, cut into small cubes or grated
  • 1/2 cup shredded (or small dice) sharp cheddar
  • 1 cup milk
  • 1 egg

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Source: mintgreenapron. blogspot.com

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Berry Best Bran Muffin

Michelle shared a Berry Best Bran Muffin recipe from Healthy Family Meals for dessert at the South Arm Older Adults Cooking Club on Earth Day.

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Wheat bran is a very good source of fiber, omega fatty acids, vitamins and minerals. It also can help you feel full and satisfied without adding lots of calories.

It’s useful to add fiber to muffins, quick breads, cookies and breading mixtures for fish or chicken. Unprocessed wheat bran can be found in the cereal section of the supermarkets.

Ingredients

  • 1 cup wheat bran
  • 1 cup whole wheat flour
  • 1/2 cup sugar
  • 1 teaspoon baking soda
  • 3/4 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 3/4 cup buttermilk (or milk mixed with 1 tablespoon vinegar)
  • 1/2 cup unsweetened applesauce
  • 2 tablespoons vegetable oil
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup fresh or frozen berries

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Source: Healthy Family Meals

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Whole Wheat Biscuits

Michelle served the Farro and White Bean Soup with some Whole Wheat Biscuits.

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This Whole Wheat Biscuits are easy to make. Serve the biscuits with butter or jam.

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Ingredients

  • 2 cups whole wheat flour
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 4 tablespoons cold unsalted butter
  • 1 cup milk

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Source: this recipe is adapted from 100 DaysofRealFood.com

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Cheddar and Leek Muffin

The second leek recipe which Minoo shared in the South Arm Multicultural Community Kitchen is Cheddar and Leek Muffin.

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The Cheddar and Leek Muffin is a savory muffin.

Ingredients

  • 1 cup all-purpose flour
  • 1 cup cornmeal
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 teaspoons fresh ground black pepper
  • 2 large eggs, lightly beaten
  • 1 1/4 cups low-fat buttermilk
  • 7 tablespoons unsalted butter, melted
  • 2 tablespoons honey
  • 1 cup grated cheddar
  • 1 1/4 cups thinly sliced leeks, white and pale green parts

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Source: this recipe is adapted from Ladie’s Home Journal

Make 12 muffins.

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Blueberry and Almond Quick Bread

For dessert, Michelle shared a Blueberry and Almond Quick Bread to clear out some pantry items.

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The Blueberry and Almond Quick Bread is high in fiber and protein. It makes a fantastic brunch cake or afternoon coffee cake.

Ingredients

  • 1/4 cup olive oil
  • 1/4 cup packed brown sugar
  • 2 large eggs
  • 1/4 teaspoon almond extract
  • 1 cup whole wheat or unbleached flour
  • 1/2 cup rolled oats, coarse ground if desired
  • 1/4 cup ground flaxseeds
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup ground almonds
  • 1 cup fresh or frozen blueberries, cranberries or other fresh or dried fruit

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Source: from Moosewood for Health

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