For those that asked, here’s the lemon bars recipe. I don’t know where it came from initially, but I made a couple of slight changes. Continue reading
So, ever since Jon had a couple of bouts of diverticulitis, we’ve been upping our fiber intake all over the place. Yes, you can put a bit of Benefiber in a glass of water, but I’d rather eat something yummy.
I love Bob’s Red Mill 10 Grain cereal. On the bag was a recipe for some muffins. I made them. OK, but not great. So I did what any other creative cook would have done, I futzed. Trial and error resulted in a fiber-filled muffin that was delicious, moist, kept well in the freezer and best of all, didn’t have the consistency of sawdust. Behold, Barb’s 10 Grain Muffins:
- 1 XL egg
- 1/2 cup sugar (I use turbinado)
- 1/2 cup butter, softened
- 1 cup unbleached flour
- 1 tsp salt
- 1 tsp baking powder
- 1 tsp baking soda
- 1 cup Bob’s Red Mill 10 Grain Cereal
- 1 1/4 cups sour milk or buttermilk (to sour milk, mix a generous teaspoon of vinegar into 1 1/4 cups milk)
- 1 large ripe banana, mashed
- 1/2 cup dried coconut (can substitute sweetened & flaked coconut if necessary)
Preheat oven to 400 F. Prep enough muffin tins to make 14-16 muffins (line with paper, use silicone liners with no-stick spray, etc.)
Combine cereal and buttermilk and let stand for 10 minutes.
Cream sugar, butter and egg. Add banana. Mix well.
In a separate bowl, combine dry ingredients. Add to egg mixture along with the soaked cereal. Mix until just combined.
Spoon into prepared muffin cups. Bake approximately 12-15 minutes or until toothpick inserted in center comes out clean.
Cool in pans for 10 min, then on a rack until thoroughly cooled.
These freeze very well.