Ok, some of you have asked how I make my muffins (healthy, with low fat and low sugar – yet tasting wonderful)
Here is my secret recipe – Ron’s Muffins
Preheat Convection Oven to 325 degrees F or regular oven to 350
Mix all dry ingredients 1st
1 1/2 cups – Whole Wheat Flour
2 1/2 cups – Rolled Oats
1/4 cup – Wheat Germ
1/4 cup – Oat Bran or Wheat Bran (Oat Bran tastes better)
3/4 to 1 cup – Brown Sugar
(You can use Splenda to replace the sugar – I have people in my house who are allergic to artificial sweeteners. The amount of sweetness is taste sensitive – I’ve found through trial and error that 1/2 cup isn’t enough. 3/4 seems just right, but you may want it a bit sweeter.)
2 teaspoon – Baking Powder
1 teaspoon – Cinnamon
1/2 teaspoon – Nutmeg
1/4 cup – Dried Raisins
1/4 cup – Dried Cranberries (no Cranberries? – just substitute with more Raisins)
1/3 cup – Frozen or Fresh Berries (Raspberries or Black Berries – These give the muffins a nice tart flavour)
Mix Dry ingredients thoroughly – making sure raisins and berries are well covered with flour and distributed through out the dry mix.
In a separate bowl, mix the following liquid ingredients:
1 Egg – Broken
1 teaspoon – Vanilla Extract
3 Tablespoons – Canola Oil ( you can omit the oil, but the muffins will be heavier )
2 Cups – Water ( you can substitute 1 cup of water with apple juice – The apple juice gives the muffins an extra sweet flavour)
Mix liquids together well
Add liquid to dry ingredients mixing until dry ingredients are completely incorporated. Don’t over mix. Batter should be “stiff”, not runny.
Use regular sized muffin pan (12). Spray muffin pan with non-stick PAM. Use 1/3 cup to fill each muffin spot. Bake in the oven for 23 minutes or “test” with tooth pick to insure muffins are cooked thoroughly.
Cool on rack, eat and enjoy. Muffins will stay fresh for several days if stored in a plastic bag after cooled (assuming they last that long)
