Muffins Made With Raisin Bran Cereal

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RAISIN BRAN MUFFINS 

 

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Raisin Bran Muffins

 

Raisin Bran Muffins
Raisin Bran Muffins


R E C I P E 

Raisin Bran Muffins

Ingredients
¾ cup flour
¼ cup raisin bran cereal (crushed very fine with
rolling pin)
¼ teaspoon salt
2 teaspoons baking powder
2 – 4 tablespoons sugar (depending on how sweet you
prefer your muffins)
¼ cup melted butter

1 egg (beaten)

¼ cup sour cream
¼ cup water
1 teaspoon vanilla
Method
1.    Preheat oven to 350°.
2.    Grease or line muffin pans.
3.    Sift and combine together flour, crushed bran cereal, baking powder, salt and sugar.
4.    Make a well look effect in the center of flour mixture.
5.    Add melted butter, beaten egg, sour cream, water and vanilla.
6.    Fold in until well blended.
7.    Spoon into muffin cups about ¼ cup of mixture.
8.    Bake in preheated oven of 350° for approximately 20 to 30 minutes until golden brown
and baked.
9.    Cool on cooling rack for 5 minutes and serve warm with butters, jams, etc.


Raisin Bran Muffins was made and prepared by Shirley-Ann Pearman
Photography by Shirley-Ann Pearman
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Kellogg’s Raisin Bran® Cereal

The classic, tasty balance of crispy whole wheat flakes and delicious raisins always makes a great start to a heart healthy day.

 

 

The classic, delicious balance of crispy, wheat bran flakes with delectably sweet raisins never ceases to make morning amazing. Plus, it’s a good source of potassium.

 



* * * * * * *

 


Bran

From Wikipedia, the free encyclopedia

 

 
 
Bran, also known as miller’s bran, is the hard outer layers of cereal grain. It consists of the combined aleurone and pericarp. Along with germ, it is an integral part of whole grains, and is often produced as a byproduct of milling in the production of refined grains.
Bran is present in and may be in any cereal grain, including ricecorn (maize)wheatoatsbarleyrye and millet. Bran is not the same as chaff, which is a coarser scaly material surrounding the grain but not forming part of the grain itself.

 


Composition

Bran is particularly rich in dietary fiber and essential fatty acids and contains significant quantities of starchproteinvitamins, and dietary minerals. It is also a source of phytic acid, an antinutrient that prevents nutrient absorption.
The high oil content of bran makes it subject to rancidification, one of the reasons that it is often separated from the grain before storage or further processing. Bran is often heat-treated to increase its longevity.



 

Nutrients (%)
Carbohydrates without starch
45–50
50–70
16–34
18–23
70–80
13–18
12–15
18–45
18–30
8–11
15–18
8–9
13–20
15–18
11–15
4–5
4–5
6–11
18–23
1–2

 

 

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Cabbage And Rice Dinner

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C A B B A G E   A N D   R I C E   D I N N E R 

Cabbage And Rice Dinner

Ingredients

1 cup (cooked rice)

1 small onion (chopped)

1 cup cabbage slaw (cole slaw)

Small slivers of green, red and yellow pepper

Seasonings

Method

Cook rice according to instructions on the package.  Sautee in butter onions, green, red, and yellow peppers until tender.   Add cabbage slaw and cook until cabbage slaw is tender.  Add to rice and toss slightly with seasonings of liking.

Serve as a hot side dish or as a rice salad.

Optional:  Poultry, fish or meat can be added in too if you like.

Optional:  For flavor or colour add a little ground curry or tumeric either in water as rice is cooking or in the cabbage as it is sauteed cooking.

Cabbage And Rice Dinner

 

Cabbage And Rice Dinner

 

Cabbage And Rice Dinner

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Photography by ShirleyAnn Pearman

***********

Cabbage

 

Cabbage or headed cabbage (comprising several cultivars of Brassica oleracea) is a leafy green, red (purple), or white (pale green) biennial plant grown as an annual vegetable crop for its dense-leaved heads. It is descended from the wild cabbage, B. oleracea var. oleracea, and belongs to the “cole crops“, meaning it is closely related to broccoli and cauliflower (var. botrytis); Brussels sprouts (var. gemmifera); and savoy cabbage (var. sabauda). Brassica rapa is commonly named Chinese, celery or napa cabbage and has many of the same uses. Cabbage is high in nutritional value.
Cabbage heads generally range from 0.5 to 4 kilograms (1 to 9 lb), and can be green, purple or white. Smooth-leafed, firm-headed green cabbages are the most common. Smooth-leafed purple cabbages and crinkle-leafed savoy cabbages of both colors are rarer. It is a multi-layered vegetable. Under conditions of long sunny days, such as those found at high northern latitudes in summer, cabbages can grow quite large. As of 2012, the heaviest cabbage was 62.71 kilograms (138.25 lb).
Cabbage was most likely domesticated somewhere in Europe before 1000 BC, although savoys were not developed until the 16th century AD. By the Middle Ages, cabbage had become a prominent part of European cuisine. Cabbage heads are generally picked during the first year of the plant’s life cycle, but plants intended for seed are allowed to grow a second year and must be kept separate from other cole crops to prevent cross-pollination. Cabbage is prone to several nutrient deficiencies, as well as to multiple pests, and bacterial and fungal diseases.
Cabbages are prepared many different ways for eating; they can be pickledfermented (for dishes such as sauerkraut), steamedstewedsautéedbraised, or eaten raw. Cabbage is a good source of vitamin Kvitamin C and dietary fiber. The Food and Agriculture Organization of the United Nations (FAO) reported that world production of cabbage and other brassicas for 2014 was 71.8 million metric tonnes, with China accounting for 47% of the world total.

Old Fashioned Coleslaw Salad Kit

Our Old Fashioned Coleslaw tastes like Grandma’s. Enjoy the fresh and delicate texture of finely shredded green cabbage and carrots just like they’ve been prepared for generations.
What’s inside:Green Cabbage, Carrots.

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Recipe Marketing – Video Presentation – Blog Activities

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Orange Tangerine Jello With Mandarines

 

 
Strawberry Jello With Fruit Cocktail

 

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Whole Wheat Fruit Pound Cake

WHOLE WHEAT POUND CAKE

WHOLE WHEAT FRUIT POUND CAKE

WHOLE WHEAT FRUIT POUND CAKE AND WHOLE WHEAT POUND CAKE

IMG_20180331_173525IMG_20180331_173539IMG_20180331_170017

IMG_20180331_174105IMG_20180331_161327IMG_20180331_172654

Recipe

Whole Wheat Pound Cake

Ingredients

1/2 cup (1 sticks) butter or margarine

3/4 cup sugar

¼ teaspoon salt

1 teaspoon vanilla

2 large eggs

3/4 cups all purpose flour

1/4 cups whole wheat all purpose flour

Optional for Whole Wheat Fruit Pound Cake

1/2 cup mixed peel and raisins (soaked overnight with 1/4 cup Ocean Spray Juice)

Method

  1. Preheat oven to 350°F.  Grease and flour 4 mini loaf pan.
  2. Cream butter and add sugar gradually in a large bowl with electric mixer until light and fluffy.  Beat in eggs, one at a time, until well blended.  Add flour at low speed, 1/4 cup at a time, scraping down bowl with each addition.  Optional if making Fruit Pound Cake Alternate flour and soaked fruit mixture until all blended.
  3. Spoon batter into prepared loaf pan.  Bake 25 to 30 minutes or until wooden pick inserted near center comes out clean.  Remove from oven.  Cool 5 minutes in pan.  Run knife around edges to release cake; cool additional 30 minutes.  Remove from; transfer to wire rack to cool completely.
  4. Optional 2 loaves at 1/2 cup of fruit batter in each pan and 1/2 cup of plain batter layered on top of fruit batter.  The other two pan fill with remaining batter of all fruit batter and the other with all plain batter.
  5. Makes 4 mini loaves.

Cakes were made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

Recipe Marketing

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Whole Wheat Pound Cake

WHOLE WHEAT POUND CAKE

WHOLE WHEAT FRUIT POUND CAKE

WHOLE WHEAT FRUIT POUND CAKE AND WHOLE WHEAT POUND CAKE

IMG_20180331_173525IMG_20180331_173539IMG_20180331_170017

IMG_20180331_174105IMG_20180331_161327IMG_20180331_172654

IMG_20180402_174058IMG_20180402_174111

Recipe

Whole Wheat Pound Cake

Ingredients

1/2 cup (1 sticks) butter or margarine

3/4 cup sugar

¼ teaspoon salt

1 teaspoon vanilla

2 large eggs

3/4 cups all purpose flour

1/4 cups whole wheat all purpose flour

1/2 teaspoon baking powder

Optional for Whole Wheat Fruit Pound Cake

1/2 cup mixed peel and raisins (soaked overnight with 1/4 cup Ocean Spray Juice)

Method

  1. Preheat oven to 350°F.  Grease and flour 4 mini loaf pan.
  2. Cream butter and add sugar gradually in a large bowl with electric mixer until light and fluffy.  Beat in eggs, one at a time, until well blended.  Add flour at low speed, 1/4 cup at a time, scraping down bowl with each addition.  Optional if making Fruit Pound Cake Alternate flour and soaked fruit mixture until all blended.
  3. Spoon batter into prepared loaf pan.  Bake 25 to 30 minutes or until wooden pick inserted near center comes out clean.  Remove from oven.  Cool 5 minutes in pan.  Run knife around edges to release cake; cool additional 30 minutes.  Remove from; transfer to wire rack to cool completely.
  4. Optional 2 loaves at 1/2 cup of fruit batter in each pan and 1/2 cup of plain batter layered on top of fruit batter.  The other two pan fill with remaining batter of all fruit batter and the other with all plain batter.
  5. Makes 4 mini loaves.

Cakes were made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

*******

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Whole Wheat Pound Cake
Whole Wheat Fruit Pound Cake
Whole Wheat Pound Cake And Whole Wheat Fruit Cake
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