Makes: 20 Muffins
Time: 2 Hours
Quick breads and muffins are an excellent way to use certain dinner leftovers and fruit that’s getting too soft to be appealing raw and there are more.
3/4 cups of oat bran
3/4 cups of whole wheat flour
2/3 cups brown sugar
1/8 tsp salt
1 1/2 tsp cinnamon
1 tsp baking powder
1 tsp baking soda
1/2 cup finely chopped, skinned apples
1 cup cooked, mashed sweet potato
1 cup raisins
12 c pecans (optional)
3 tbsp canola oil
2 large eggs
2/3 cup plain yogurt
If you don’t already have leftover sweet potato to use, cook and mash the sweet potato. You can do this either by boiling it just covered by water in a lidded pan 10-12 minutes, or by baking it in the oven for a longer period. To bake piece it 2 to 3 times over it’s entire surface with a fork while raw, to allow it to release it’s own built-up steam, and bake uncovered on the oven rack at 425 F. This takes around 45 minutes for a sweet potato 2-3 inches in diameter, an hour if they are four-inch diameter potatoes and usually 15 minute more for anything even larger. Use a fork poke to establish if potatoes are adequately soft to mash. Their peals should slip off easily.
Preheat oven to 350 degrees. Prep 20 or more muffin tin spaces (leave room in case of overflow) by spraying with vegetable cooking spray, oiling and flouring them or inserting disposable paper muffin cups into them. In a large bowl, combine bran, flour, sugar, cinnamon, baking powder, baking soda, salt and apples & nuts.
Add sweet potato, egg, oil and yogurt. Stir all ingredients thoroughly.
Spoon 1/4 cup of batter per muffin into each muffin cup Bake 20 min. or until toothpick inserted comes out clean. Can be frozen of otherwise stored and treated like bread/unfrosted cake
Source: Ontario Sweet Potatoes & Round Plains Plantation Bakery
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