| Lola
Canola Honey Bran Muffins
375
mL (1 ½ cups) wheat bran
175 mL (¾ cup) whole wheat flour
500 mL (2 cups) white flour
125 mL (½ cup) brown sugar
20 mL (4 tsp.) baking powder
10 mL (2 tsp.) baking soda
5 mL (1 tsp.) cinnamon
2 mL (½ tsp.) allspice
125 mL (½ cup) Lola Canola Natural Honey
1 egg
500 mL (2 cups) low fat yogurt or buttermilk
375 mL (1 ½ cups) grated carrot and crushed pineapple or
other fruit
1.
Preheat oven to 375°F (190°C).
2. In a large bowl, combine flours, brown sugar, baking powder,
baking soda, cinnamon and allspice. Mix thoroughly. Make a well
in the middle of the dry ingredients.
3. In another bowl, mix honey, egg, yogurt and grated carrot/pineapple.
4. Add wet ingredients into the well of the dry ingredients. Mix
ingredients just until moistened.
5. Spoon batter into 18 large non-stick, lightly oiled or paper-lined
muffin cups. Bake 25 minutes or until toothpick comes out clean.
This
recipe is adapted from Bonnie Stern, More HeartSmart Cooking. Random
House, Toronto, 1997.
1 muffin has 175 Calories and 3.5 g. of fibre. By using honey over
sugar, you will increase the keeping quality of the muffins.
Linda's
Mother Stella's Honey Oatmeal Cookies
2/3
cup butter
1 cup Lola Canola Natural Honey
2 eggs
2 cups rolled oats
1 ½ cups flour
1 tsp. baking powder
¼ cup raisins
½ teaspoon soda and salt
1 tsp. cinnamon
1 tsp. cloves
1 tsp. nutmeg
2 Tablespoons milk
¾ cup chopped nuts
Cream honey, butter and eggs. Add dry ingredients.
Drop from spoon onto pan. Bake at 350°F.
|
|
