Winnipeg Free Press - PRINT EDITION
Honourable mention muffins a tasty linuep
Needless to say, it was difficult for Manitoba Agriculture Food Marketing Officer Judy Storey and myself to select three winners and three runners up.
Kudos to runners-up Cindy Armstrong for Prairie Harvest Muffins, Esther Gerbrandt for Manitoba Wild Rice and New Bothwell Cheese Muffins, and Lorraine Samolesky of Portage la Prairie for her Manitoba Saskatoon Muffins.
The following tested recipes incorporate many Manitoba ingredients and will no doubt inspire more muffin making.
Now onto this week's requests:
Joanne Frazer would love to get her hands on the recipe for crunchy ham paliscintas served at the late, great Garden Creperie. They were like a deep-fried crepe, filled with ham and a spicy sauce.
George J. Lis would like to duplicate the crusty buns that the Royal Alexander Hotel used to serve with their dinners.
Please send any requests or responses to Recipe Swap, c/o Ilana Simon, Winnipeg Free Press, 1355 Mountain Ave., Winnipeg, MB R2X 3B6, send a fax to 697-7412 or e-mail to email@example.com. Please include name, address and daytime telephone number in case any ingredients or directions must be checked.
Prairie Harvest Muffins
2 1/4 cups (550 mL) whole wheat flour
1/2 cup (125 mL) wheat bran
1/2 cup (125 mL) ground flaxseed
1/2 cup (125 mL) packed brown sugar
2 1/2 teaspoons (12 mL) baking powder
1/4 teaspoon (1 mL) baking soda
1/4 teaspoon (1 mL) salt
1 1/2 teaspoons (7 mL) cinnamon
1/2 cup (125 mL) mashed banana
1 3/4 cups (425 mL) skim milk or buttermilk
1/2 cup (125 mL) molasses
1/2 cup (125 mL) blueberries
1/2 cup (125 mL) Saskatoon berries
1/2 cup (125 mL) grated carrots
Preheat oven to 350F (180C). Coat muffin pan with cooking spray.
In large bowl, stir together flour, bran, flaxseed, sugar, baking powder, baking soda, salt and cinnamon.
In a separate bowl, whisk together banana, skim milk or buttermilk and molasses. Add to dry ingredients; stir just until blended. Gently fold in berries and grated carrots. Spoon batter into prepared pan.
Bake for 25 to 30 minutes or just until tester inserted in centre comes out clean. Cool in pan for 5 to 10 minutes. Remove from pan; cool on wire rack. Freezes well.
NOTE: Ground flaxseed can be replaced with an equal amount of wheat bran.
Manitoba Wild Rice and New Bothwell Cheese Muffins
1 cup (250 mL) white flour
3/4 cup (175 mL) whole wheat flour
1/4 cup (50 mL) sugar
1 tablespoon (15 mL) baking powder
1 teaspoon (5 mL) salt
1/8 teaspoon (.5 mL) cayenne
2 tablespoons (25 mL) chopped chives or onion
2 eggs, well beaten
1 cup (250 mL) milk
1/3 cup (75 mL) oil
1/2 cup (125 mL) cooked wild rice
1/2 cup (125 mL) New Bothwell Cheddar cheese, shredded
Combine first 7 ingredients. Make a well. Combine eggs, milk, and oil and add to dry ingredients. Stir just until moistened. Fold in wild rice and cheese.
Bake at 350F (180C) for 18 to 20 minutes in well-greased muffin tins.
Yield: 12 muffins.
Manitoba Saskatoon Muffins
1 cup (250 mL) oatmeal
1 cup (250 mL) buttermilk
1 cup (250 mL) whole wheat flour
1 teaspoon (5 mL) baking powder
1/2 teaspoon (2 mL) baking soda
1/4 cup (50 mL) hemp seed nut
2 tablespoons (25 mL) ground flax seed
1/2 cup (125 mL) honey
1 egg, beaten
1/4 cup (50 mL) canola oil
1 cup (250 mL) Saskatoon berries (or blueberries)
Combine oatmeal and buttermilk in small bowl -- let stand.
Combine flour, baking powder, baking soda, salt, hemp seed nut and flax seed. Stir well and set aside.
Add honey, egg and oil to oatmeal mixture. Mix well. Add oat mixture to dry ingredients, stirring until all ingredients are just moistened.
Gently fold in Saskatoon berries or blueberries.
Fill greased muffin cups. Bake at 375F (190C) for 18 minutes.
Makes 1 dozen muffins.
Republished from the Winnipeg Free Press print edition November 20, 2001 $sourceSection$sourcePage
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