Raisin Bran Muffins Recipe
AUTHOR: STELLA PARKS
makes 12 standard muffins
The hearty taste and texture of whole grain flour plus an extra dose of bran makes these muffins as cozy as a cable knit sweater. Don't be alarmed by the seemingly outrageous quantity of cinnamon: Its flavor is diluted to a gentle back note by the sheer volume of the muffin batter. Finish these muffins with a sprinkling of flax for crunch, but a sprinkling of bran flakes will crisp up nicely as well. Bran muffins bake best in a nonstick pan, which gives them a beautifully rounded dome.
2 ounces wheat bran, such as Bob’s Red Mill (1 cup; 55g)
8 ounces boiling water (1 cup; 225g)
4 ounces plain, non-fat Greek yogurt (1/2 cup; 115g)
2 large eggs, cold
6 1/2 ounces whole wheat flour (1 1/2 cups; 185g)
5 1/2 ounces all-purpose flour (1 cup plus 1 tablespoon; 155g)
5 1/4 ounces sugar (3/4 cup; 150g)
1/2 ounce ground cinnamon (1 tablespoon; 15g)
2 teaspoons baking powder
3/4 teaspoon (3g) Diamond Crystal kosher salt; for table salt, use half as much by volume or use the same weight
1/4 teaspoon baking soda
1/8 teaspoon grated nutmeg
6 ounces unsalted butter, soft and creamy—about 68°F (20°C)(12 tablespoons; 170g)
6 ounces golden raisins (1 cup; 170g), optional
3/4 ounce flaxseed (3 tablespoons; 20g), optional
1. Adjust oven rack to middle position and preheat to 350°F (177°C).
2. In a large measuring cup, combine wheat bran and boiling water. Let stand 5 minutes, then stir in Greek yogurt and eggs.
3. Meanwhile, combine whole wheat flour, all-purpose flour, sugar, cinnamon, baking powder, salt, baking soda, and butter in the bowl of a stand mixer fitted with a paddle attachment.
4. Mix on low speed until the butter is incorporated, then add bran mixture and continue only until the batter is well combined.
5. With a flexible spatula, scrape the bowl and fold the batter once or twice to make sure it's well mixed from the bottom up, then fold in the raisins if using.
6. Divide the batter between 12 lightly greased muffin cups, about 4 ounces (1/2 cup; 115g) each. This is enough to completely fill each cup with a little mountain of batter, but do not be alarmed; it will rise significantly but spread very little overall.
7. If you like, sprinkle with flaxseed, and bake until puffed and firm, about 18 minutes.
8. Serve warm, and store leftovers in an airtight container for up to 2 days. http://www.seriouseats.com/recipes/2017/01/easy-raisin-bran-muffin-recipe.html?utm_medium=email&utm_campaign=Daily%20Serious%20Eats&utm_content=Daily%20Serious%20Eats+CID_2273d8ecdac0c8e8de53a51d77073d69&utm_source=Email%20campaign&utm_term=Raisin%20Bran%20MuffinsSPINACH AND RICOTTA ROLLS
Juicy, cheesy spinach and ricotta filling enclosed in buttery, flaky puff pastry. These Spinach and Ricotta Rolls are great finger food for parties, snack food on the go, and popping into lunch boxes. Snack Monsters’ dream come true! Plus they are great for making ahead. Some people like to serve this with tomato sauce...
Author: Nagi | RecipeTin Eats
Recipe type: Appetizer, Party Food
PREP TIME: 10 mins
COOK TIME: 25 mins
TOTAL TIME: 35 mins
250g / 8 oz frozen chopped spinach, thawed (Note 1)
400g / 13 oz firm ricotta (Note 2)
¾ cup grated parmesan
1 ½ cups shredded cheese (cheddar, tasty, Monterey Jack, Gruyere, Pepper Jack)
1 large garlic clove, minced
Pinch of nutmeg (fresh grated or powder)
¼ - ½ tsp salt
3 sheets puff pastry (Note 2)
1 egg, beaten
Sesame seeds (optional)
1. Take pastry out of freezer.
2. Place spinach in a colander and use a wooden spoon or your hands to press out excess water. You could also do this using a tea towel or paper towels. Transfer spinach to a bowl (drink the liquid, it’s good for you!).
3. Add remaining Filling ingredients. Mix to combine.
4. Place pastry on work surface and cut in half to create 2 rectangles – you should have 6 in total.
5. Divide filling between pastries, brush edge with egg then roll up, finishing with the seam side down.
6. Refrigerate for 15 minutes. Meanwhile, preheat oven to 180C/350F.
Spray 2 x baking trays with oil (any).
7. Cut rolls into 4, or whatever size you want. Brush tops with egg (makes it golden) then sprinkle with sesame seeds.
8. Bake for 25 minutes, then take out the top tray and move the bottom tray to the top and give it an additional 5 - 10 minutes to make it golden.
9. Best served warm – the pastry is crispier and the filling is juicier. See notes for make ahead instructions.
1. This can be made with fresh spinach though I use frozen for convenience and because I totally buy into the whole “snap frozen” thing. To use fresh, finely slice about 600g / 1.2lb of fresh spinach. Blanch for 45 seconds, then drain in a colander. Cool then squeeze out excess liquid. Measure out 250g of spinach then use per recipe.
2. Some ricotta purchased from really good Italian delis is really soft and spreadable, like soft butter. That ricotta is good quality fresh ricotta and it’s actually too watery for this particular recipe. Use ricotta purchased from supermarkets (Harris Farms is great for people in Australia) either over the deli counter or in the refrigerator section. If you only have super fresh creamy ricotta, drain it in a colander for 30 minutes or so to remove excess liquid.
3. I use Pampas butter puff pastry and the sheets are about 25cm/10” squares.
4. To make ahead: These can be frozen once cooked (cool, then store in airtight container) or frozen raw. Defrosting then refreezing raw puff pastry is fine, it puffs up a tiny bit less but in this roll form, it’s not noticeable. Bake from frozen for 15 minutes if already cooked, 30 minutes if raw. Or defrost then bake for 10 minutes if already cooked for 25 minutes per recipe if raw.
5. The filling for this recipe is slightly juicier than the filling for my Spinach Ricotta Puffs because there is a higher ratio of filling to pastry, so unless it's juicy, it has can be a bit dry unless served with sauce.
NUTRITION INFORMATION: (Nutrition per roll, assuming 24 rolls ) Serving size: 63g Calories: 202 cal Fat: 13.9g Saturated fat: 5.1g Unsaturated fat: 8.8gTrans fat: 0g Carbohydrates: 12.6g Sugar: 0g Sodium: 180mg Fiber: 0.6gProtein: 6.8g Cholesterol: 27mghttp://www.recipetineats.com/spinach-and-ricotta-rolls/No Knead Refrigerator Rolls
It is a nice recipe to make when you have company and want to serve fresh baked bread with out all the last minute fuss. You keep them in the fridge for up to four days, bake as many as you would like, and Voila fresh baked buns hot out of the oven. I made a Herb and Cheese variation
here, but will give you the base recipe first.
4-41/2 cups flour
1/4 cup sugar
1 tsp. salt
1 pkg. or 1 tbsp. instant yeast
2 cup very warm water
1/2 cup melted butter or margarine
3 beaten eggs
1. In a bowl combine 2 cups flour, sugar, salt and yeast. Blend well.
2. Add warm water, butter and eggs.
3. Blend at a low speed until well mixed, continue beating for two minutes.
4. Stir in remaining flour by hand until you have stiff dough.
5. Cover dough with a plastic wrap and refrigerate for a minimum of two hour up to 4 days.
6. Lightly grease two 8-9" pans.
7. Divide dough into 12 rolls for each pan.
8. Brush with 1 tbsp. of melted butter.
9. Cover and rise for one hour.
10. Bake in a preheated oven @ 375 for 20 minutes or until golden brown. Watch your oven since every oven temperature is different.Herb and cheese variation
2 cups of old/aged cheddar
2 tsp. basil
1 tsp. oregano
1 tsp. thyme or,
1 tbsp. dill with the cheddar to make them dill and cheese buns.
1. Just add the cheese and herbs in with the dry ingredients.
NOTE: This is a no fail recipe, because you don't need to knead them, they always turn out.http://www.mennonitegirlscancook.ca/2010/07/no-knead-refrigerator-rolls.htmlChicken and Cranberry Salad with Lemon Poppy Seed Dressing
Prep time: 30 mins
Total time: 30 mins
Total Cost: $5.25
Cost Per Serving: $1.31
LEMON POPPY SEED DRESSING
¼ cup neutral salad oil* $0.16
2 Tbsp fresh lemon juice $0.30
½ Tbsp honey $0.06
¼ tsp sugar $0.01
½ Tbsp Dijon mustard $0.04
¼ Tbsp poppy seeds $0.07
⅛ tsp onion powder $0.01
¼ tsp salt $0.01
½ head cabbage, shredded (about 6 cups) $0.54
Salt, as needed $0.10
1 cup cooked chicken, diced or shredded $2.02
½ cup sliced almonds $1.04
½ cup dried cranberries $0.63
3 green onions, sliced $0.26
1. Remove any damaged outer leaves from the cabbage.
2. Cut the cabbage into wedges, remove the core, then slice crosswise into thin shreds.
3. Place the thinly shredded cabbage in a colander and sprinkle liberally with salt. Massage the salt into the cabbage and let it sit for about five minutes.
4. While the cabbage is being salted, prepare the dressing by combining the oil, lemon juice, honey, sugar, Dijon, poppy seeds, onion powder, and salt in a bowl or jar. Whisk the ingredients together or place a lid on the jar and shake until it forms an emulsion (10-15 seconds).
5. Rinse the cabbage well to remove the salt.
6. Toss the cabbage in the colander as you rinse to make sure all the salt is removed. Let the excess water drain away.
7. Once the cabbage is rinsed and drained, add it to a bowl with the chopped chicken, sliced almonds, dried cranberries, and sliced green onions. Give the dressing a quick stir and then pour it over the salad. Toss the salad until everything is evenly mixed and coated in dressing.
8. Let marinate 5-10 minutes before serving.
Notes: *Because the flavor of this dressing is so light and fresh, a neutral or light flavored oil is best. You can use oils like canola, safflower, grape seed, sesame (untoasted), or a light olive oil.http://www.budgetbytes.com/2017/01/chicken-cranberry-salad-lemon-poppy-seed-dressing/Lemon Garlic Roasted Broccoli Salad
PREP TIME: 10 MINUTES
COOK TIME: 20 MINUTES
TOTAL TIME: 30 MINUTES
yields: 2 As A Main, 4 As A Side
3 heads broccoli, florets and stems roughly chopped
1/3 cup pine nuts
4 tablespoons olive oil
4 cloves garlic, minced or grated
kosher salt and pepper
1/4 cup chopped fresh parley
juice from 1 lemon
1 tablespoon balsamic vinegar
pinch of crushed red pepper flakes
1-2 cups baby kale
arils from 1 pomegranate
1 avocado, sliced
6 ounces feta cheese, crumbled
Preheat the oven to 425 degrees F.
1. On a large baking sheet, toss together the broccoli, pine nuts, 2 tablespoons olive oil, garlic, and a large pinch of both salt and pepper.
2. Transfer to the oven and roast for 20-25 minutes or until the broccoli is just beginning to char.
3. Remove from the oven and stir in the parsley.
Meanwhile, make the dressing.
1. In a small bowl, whisk together the remaining 2 tablespoons olive oil, lemon juice, balsamic, and crushed red pepper flakes. Taste and season lightly with salt and pepper.
1. Pour the dressing over the roasted broccoli.
2. Add the baby kale and pomegranate arils. Gently toss to combine.
3. Transfer the salad to a bowl and top with feta and sliced avocado. Eat!http://www.halfbakedharvest.com/lemon-garlic-roasted-broccoli-salad/TOFFEE SPICE CAKE WITH BROWN SUGAR CARAMEL FROSTING
AUTHOR: BY AVERIE SUNSHINE
YIELD: one 9x13-inch cake
PREP TIME: 10 minutes
COOK TIME: about 25 to 29 minutes oven, about 6 minutes stove
TOTAL TIME: about 3+ hours, for cooling
one 16.5-ounce box spice cake mix
1 cup water
1/3 cup canola or vegetable oil
1 cup toffee bits, divided
one 14-ounce can sweetened condensed milk
1 cup light brown sugar, packed
2 tablespoons unsalted butter
2 teaspoons vanilla extract
1/4 teaspoon salt, optional and to taste
Preheat oven to 350F. Line a 9x13-inch baking pan with aluminum foil for easier cleanup and spray with cooking spray; set aside.
1. To a large bowl, add the cake mix, eggs, water, oil, and mix up the cake batter according to package directions.
2. Stir in 1/2 cup toffee bits.
3. Turn batter out into prepared pan and bake for about 25 to 29 minutes, or until done. Allow cake to cool in pan on a wire rack while you make the frosting.
4. To a large saucepan with high sides, add the sweetened condensed milk, brown sugar, and bring to a boil over medium-high heat.
5. Reduce the heat to low and allow mixture to simmer for about 5 minutes, or until thickened. You'll notice at about the 4 to 5 minute mark it starts thickening quite a bit and that's when you know it's ready.
NOTE: During the 5 minutes, it's very important to whisk nearly continuously and also scrape the bottom of the pan with a spatula very frequently because you don't want the mixture to stick to the bottom and scorching which it's prone to doing.
6. Remove saucepan from the heat, add the butter, vanilla, optional salt to taste (adding about 1/2 teaspoon will give you more of a salted caramel flavor), and stir to combine.
7. Evenly pour frosting over cake.
8. Evenly sprinkle the remaining 1/2 cup toffee bits.
9. Allow frosting to set up for about 2 hours, or until slightly hardened, before slicing and serving. Cake will keep airtight at room temp for up to 5 days.http://www.averiecooks.com/2016/12/toffee-spice-cake-brown-sugar-caramel-frosting.html
I’ve gone over my limit this week just for fun. Hope you find at least one recipe to try.
The sun is still shining and the temperature hovers around 18°. With no wind it is still barely tolerable. One day closer to Spring as I repeat my matra each day. --- Sam