Apple Pecan Bran Muffins
added 03/07/08
Makes 12 muffins
2 large eggs
2 Tbs. olive or canola oil
1 cup buttermilk or yogurt
3 Tbs. molasses
2 Tbs. honey or barley malt
1/3 cup wheat bran
11/2cups sifted whole wheat pastry flour
1/2cup rolled oats
2 tsp. baking powder
1 tsp. baking soda
2 tsp. cinnamon
1/4tsp. ginger
1/4tsp. nutmeg
1 apple, chopped
1/2cup chopped pecans
Preheat oven to 400ºF.
Grease a muffin tin or line with baking cups. In a mixing bowl or food
processor, blend together the eggs, oil, buttermilk or yogurt, molasses,
and honey or barley malt. Stir in the wheat bran. In another bowl, mix
together the pastry flour, oats, baking powder, baking soda, cinnamon,
ginger, and nutmeg. Add the wet ingredients to the dry, and mix briefly
just until the ingredients are well blended. Stir in the apple and pecans.
Spoon the batter into muffin cups and bake 20 to 25 minutes
-The Smart Baking Cookbook, by Jane Kinderlehrer
Blue Ox Farm
Welcome back to Steve Fulton! After a brief and well-deserved sabbatical, Steve Fulton of Blue Ox Farm in Enfield, New Hampshire, is back on the farm and back at the Co-op. We get to know these farm folks pretty well around here. We miss them when they’re gone and appreciate them when they’re back. Check out the Co-op Produce Departments, where you’ll find plenty of products from Steve and our Upper Valley growers.
Let Victoria Take You on a Trip to Greece!
Victoria Hicks is a familiar face at Co-op food samplings and in-store events. An avid cook and food enthusiast, she lived overseas while growing up and returns to Greece annually to search out new recipes. Check out the 2008 Fall Co-op Class schedule, where Victoria will be teaching two classes: Wine and Hors d’Oeuvres and An Evening in Greece. We look forward to seeing you there!
