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Our eighth farm newsletter (July 2020)
Our seventh farm newsletter (January 2020)
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April enjoys baking, and we both like having not-too-sweet muffins on hand for quick breakfasts or an afternoon snack. Here is one of the recipes we made recently. If you like this recipe, there's a 1-page printable download at the bottom of this post. Molasses Spice Cranberry Bran Muffins From the kitchen of Sanctuary Farm & Rest House Makes 24 Muffins 15-18 minutes at 400° Preheat oven to 400° while mixing up the muffin batter. In a large bowl, combine thoroughly and let stand for 10-15 minutes: 1 2/3 c. wheat bran 1 c. boiling water (make a pot of tea to enjoy with the muffins?) Set aside so that the bran absorbs the water. In another large bowl, mix thoroughly: 1 ¾ c. whole wheat flour ½ c. white/all purpose flour 2 ½ tsp. baking soda ½ tsp. salt ½-3/4 tsp. ground nutmeg ½-3/4 tsp. ground cloves (or substitute both spices for 1-2 tsp. pumpkin pie spice) Set dry mixture aside. Enjoy a cup of tea & line muffin tins while waiting for the 15 minutes to be up. Whisk into the bran mixture: 1 c. molasses A drizzle of honey (optional) 6 Tbsp. grape seed or other healthy oil ¼ c. dark brown sugar (reduce as needed) Then whisk in: 2 eggs Stir in: 1 c. dried cranberries Add dry ingredient mixture to bran-egg-cranberry mixture and stir just enough to moisten flour. Batter will be very thick but also runny. Divide mixture between 24 muffin cups. Bake 15-18 minutes until toothpick comes out clean. Let cool for 2-3 minutes before removing from pans to serve warm, or to cool on a rack. These are very good with butter or plain. Notes
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AuthorBilly & April Vaughan are the founders and directors of The Sanctuary Farm & Rest House. Archives
January 2020
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