30
Carrot Apple Muffins
1 cup whole wheat flour
1 cup all purpose flour
2 teaspoons baking soda
1/2 teaspoon ground cinnamon
1/2 cup raisins
1/2 cup chopped walnuts
1 egg
3/4 cup brown sugar
1 cup buttermilk
1/4 cup corn, safflower or olive oil
1 teaspoon vanilla
1 cup finely chopped apple
2 cups grated carrots
Preheat oven to 375˚. In a medium
bowl, combine the flours, baking soda,
cinnamon, raisins and walnuts. In a
large bowl, whisk together egg, brown
sugar, buttermilk, oil, vanilla, apple and
carrots. Fold in flour mixture. Fill muffin
cups 1/4 full. Bake 20-25 minutes.
Makes 18 muffins.
Couscous with Garden
Vegetables
1 can (13-3/4 oz) chicken broth
1 tablespoon oil
1 carrot, thinly sliced
1 cup broccoli
1 sliced celery stalk
1 chopped onion
1/4 pound sliced mushrooms
1/4 pound wheat berries, coarsely ground
ground pepper
Saute vegetables in oil for 3 minutes,
add wheat and chicken broth. Bring to
a boil, cover and simmer for 20 minutes
or until wheat is tender. Season with
ground pepper. Makes 4 servings.
Cranberry Muffins
3/4 cup whole wheat flour
1/2 cup oat flour
1 cup all purpose flour
2 tablespoons wheat germ
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1 egg
3/4 cup brown sugar
1 cup buttermilk
1/4 cup corn, safflower or light olive oil
1-1/2 teaspoons grated orange peel
1-1/2 cups chopped cranberries
Preheat oven to 375˚. In a medium bowl,
combine flour, baking powder, baking
soda and cinnamon. In a large bowl,
beat egg lightly. Stir in sugar, buttermilk,
oil, orange peel and cranberries. Fold
in flour mixture until dry ingredients are
moistened. Fill muffin cups 3/4 full.
Bake 20-25 minutes. Makes 18 muffins.
Recipes Using the Grain Milled Flour
Summary of Contents for Champion 2000+
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