Flax and Carrot Muffins
Nature’s Path Organic Foods
2 large eggs or egg
substitute
1 cup well-shaken
buttermilk
3/4 cup packed dark
brown sugar
2 teaspoons vanilla extract
1 1/2 cups Nature’s Path
Flax Plus Multibran
Cereal Organic
1 1/4 cups whole-wheat
pastry flour
2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon ground
cinnamon
1/4 teaspoon salt
1/3 cup vegetable oil
1 1/2 cups grated carrots
( 4 medium carrots)
1/2 cup chopped walnuts
1/3 cup dried currants
Set rack in center of oven and preheat oven to 375°F.
Place paper liners in 12 standard muffin cups.
In a large bowl, lightly beat eggs. Blend in buttermilk,
brown sugar and vanilla. Add cereal, crushing the
flakes in your hands as you go. Stir well and set aside.
In another bowl, combine flour, baking powder, baking
soda, cinnamon and salt.
Stir oil, carrots, walnuts and currants into the buttermilk mixture. Add the dry ingredients and stir just
until the flour is absorbed. Do not overmix.
Divide the batter among prepared muffin cups. Bake
for 10 minutes. Rotate the pan and continue baking
until a toothpick inserted in the center comes out
clean, 10-12 more minutes. Makes 12 muffins.
Cherry Almond Scones
Morada Produce
2 cups self-rising flour
2 tablespoons sugar
1/2 teaspoon salt
6 tablespoons
butter, chilled
1/2 cup buttermilk
2 eggs, divided
1 1/2 cups quartered
and pitted Morada
Produce* fresh cherries
ALMOND GLAZE
1 cup confectioners’ sugar
2-3 tablespoons milk
1 teaspoon almond extract
1/2 cup slivered almonds,
toasted
Preheat oven to 400°F.
In a bowl, combine flour, sugar and salt. Cut in butter
with fingertips to the size of small peas.
In another bowl, whisk together buttermilk and
1 egg. Fold into the dry ingredients just until
moistened. Stir in cherries gently.
Using a medium-sized ice cream scoop, scoop scones
onto a parchment-lined pan, spacing evenly.
Beat remaining egg, then brush over the scones.
Bake for 15-20 minutes, or until a toothpick inserted
in the center comes out clean. Let cool on a rack.
To prepare the glaze, place sugar, milk and almond
extract in a small bowl and stir until blended.
Brush the glaze over the scones and sprinkle with
toasted almonds. Makes 6-8 servings.
Brands may vary by region; substitute a similar product.
