High Fiber Muffins By Gerry

High Fiber Muffins        By Gerry/Rosemary Okimi

This is a modification of  Honey-Oat Bran Muffins from “The Muffin Baker’s Guide” by Bruce Koffler. (which says it was reprinted with permission form Canadian Living Summertime Cookbook special, Aug 1982)

First the original then our changes.

Honey-Oat Bran Muffins Makes 18 muffins

½ cup natural bran

1 cup rolled oats

¾ cup wheat germ

1 teaspoon cinnamon

½ teaspoon salt

1 cup sour milk*

¾ cup liquid honey

2 eggs beaten

½ cup vegetable oil

1 cup all purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

½ cup raisins

*Sour ordinary milk by placing 1 teaspoon vinegar or lemon juice in a measuring cup, then adding milk to measure 1 cup

1.                  Preheat oven to 375 F (190 C)

2.                  Grease 18 large muffin cups

3.                  Combine bran, oats, wheat germ, cinnamon, salt.

4.                  Add milk to above mixture, and let stand for ½ hour.

5.                  Now add the honey, beaten eggs, and oil. Mix well.

6.                  Stir together flour, baking powder, baking soda.

7.                  Add to egg mixture all at once.

8.                  Stir until just moistened.

9.                  Add raisins to mixture and stir, a few times only.

10.              Fill Greased muffin cups 2/3 full.

11.              Bake in preheated oven, on centre shelf, for 20-25 minutes.

We were trying to reduce the so called bad carbs, increase the protein, and use the good whole grains

After several tries we came up with the following ingredients. Eliminated the honey ‘cause we didn’t have any. Substituted for the all purpose flour. And added some miscellaneous grains we found in the cupboard.

We substituted various grains, add a little water for the liquid honey and added a bit more baking powder to compensate for the heavier grains. They were delicious. I suggest that you can substitute for what you may have in your cupboard as well.

½ cup natural bran

1 cup rolled oats

1/2 cup wheat germ

1 teaspoon cinnamon

½ teaspoon salt

1 cup milk

1 Tablespoon powdered milk

3/8 cup water

4 Tablespoons ricotta cheese

¼ cup brown sugar

2 eggs beaten

½ cup vegetable oil

3/4 cup whole wheat flour

¼ cup cream of wheat

1 Tablespoon flax seed

1 Tablespoon soy flour

1 teaspoon grits

1 Tablespoon gluten flour

1 Tablespoon sunflower seeds

1 Tablespoon Red River cereal (12 grain cereal)

3 teaspoons baking powder

1 teaspoon baking soda

1/4 cup raisins

¼ cup pecan meal

Panettone Christmas Bread

For Christmas 2006 started to give out Panettone bread

Updated December 2023

This is the link to the original recipe

http://allrecipes.com/Recipe/Panettone-I/Detail.aspx?event8=1&prop24=SR_Thumb&e11=panettone%20i&e8=Quick%20Search&event10=1&e7=Recipe%20Hub&soid=sr_results_p1i1

Ingredients 

Original recipe makes 1 loaf
 1 (.25 ounce) package active dry yeast (rounded teaspoons)
 1 cup warm water (110 degrees F/45 degrees C)
 1/4 cup brown sugar(double)
 2 eggs
 1/2 cup nonfat plain yogurt
 1 teaspoon vanilla extract(little extra vanilla)
 1 tablespoon grated lemon zest(rounded tablespoon)
 1/4 teaspoon salt
 4 cups unbleached all-purpose flour
 1/4 cup golden raisins(triple)

 1/4 cup regular raisins(triple)
 1 tablespoon confectioners' sugar
 1 tablespoon butter, melted (optional)

PREP
25 mins
COOK
45 mins
READY IN
2 hrs 40 mins 

Directions

In a medium bowl, combine yeast, water and sugar. Cover and let stand 10 minutes, or until foamy. Add eggs, yogurt, vanilla, lemon zest, and salt. Mix well. Stir in flour 1/2 cup at a time until dough forms into a manageable ball. Turn out onto a lightly floured surface and knead for 5 to 10 minutes, adding flour as necessary, until dough is soft and pliable, but not sticky. (May need up to 5 cups flour.) Place dough in a large, lightly pan-sprayed bowl, cover, and let rise in a warm place until doubled, about 1 hour.

Preheat oven to 350 degrees F (175 degrees C) and spray a round 8-inch cake pan with non-stick spray. In a small bowl, toss dried fruit with confectioners' sugar. Punch down dough in bowl, transfer to floured surface, and knead in the fruit.


Form dough into a ball, place in prepared cake pan, cover loosely with dish towel, and let rise 30 minutes. (Loaf will rise above the pan sides.) Brush with melted butter, if desired. Bake for 45 minutes, or until loaf is golden brown and a toothpick inserted in the center comes out clean. Makes 10 wedges.

Notes:  Can do 3 recipes in Kitchen Aid Mixer

            1 recipe makes 1 x 8 inch cake pan - too big

            1 recipe makes 4 x small square pans - OK, but doesn't look right

            1 recipe makes 12 x muffins - too dry

            

            1 triple recipe makes 8 x 6.5 inch foil pans - just right

            Crushed candy canes - melts when baked, sprinkled on after it cools - nice, but melts.

            Still working on it.

Falafel Recipe by Phyllis Watson

Ingredients:
1 lb dried skinless split broad beans, soaked in cold water for 24 hours
1 tsp salt.
2 tsp ground cumin
1 tsp ground coriander
pinch cayenne powder
1 tsp baking soda or powder
1 large onion grated
5 scallions
6 cloves garlic, crushed
2/3 cup finely chopped parsley
2/3 cup finely chopped cilantro

1. Drain beans and let them dry on a towel
2. Mix the beans and the next 4 ingredients in a food processor until it is a paste
3. Let it rest for at least 1/2 hour
4. Mix in the rest of ingredients (not using food processor), straining onions to get rid of juice
5. Make patties about 2 inches in diameter and 1 inch thick
6. Let it rest for 15 minutes
7. Fry in about 2 inches of oil, turning over once. (Phyllis uses about 1/4 inch of oil)
8. Serve in pita bread with slices of tomato, greens, and a sauce made of Tahini, water to thin, crushed garlic, and lots of lemon