Tuesday, December 13, 2005 

Ever Ready Bran Muffins

This isn't a Christmas recipe, but is a good one to keep on hand. Once the muffin batter is made, it keep 4 weeks in the refrigerator. So you can have a fresh muffin every day, just like Matthew does :)


Mix and Set Aside:

2 1/2 cups flour (I've sometimes used whole wheat - don't tell Matthew)
2 1/2 tsp baking soda
1 tsp salt
1 cup brown sugar
1 1/2 cups bran
1 1/2 cups All Bran cereal


2 eggs
1/2 cup oil
1/8 cup molasses
2 cups buttermilk
3/4 cup water


To make buttermilk, put 2 Tbsp vinegar in a measuring cup, and then add milk until it makes 2 cups. Let stand for 5 minutes (I usually do this first, then mix the dry ingredients).

Beat eggs with oil & molasses in large bowl. Add milk & water. Add dry ingredients & mix well.

To bake, stir cold mixture. You can also add anything you want (blueberries, raisins, chocolate, etc.) I mix them in a separate bowl.

Fill greased muffin cups. Bake at 400 for 18 minutes. If you make large muffins, you'll have to bake longer.

Wednesday, December 07, 2005 

Southwestern Beef Skillet


1l b. extra lean ground beef
1 Tbsp. chili powder
1 cup medium chunky salsa
1 cup water
1 cup frozen corn
1 cup frozen cut green beans
1 - 1/2cups Minute Rice Brand Rice, uncooked
1cup Kraft Tex Mex Shredded Cheese

I didn't have Minute Rice, so I just cooked rice ahead of time...and I just used cheddar cheese, as that's all I had.


BROWN meat with chili powder in large deep skillet.ADD salsa, water, corn and green beans. Bring to boil. Stir in rice; cover. Reduce heat to low; simmer 5 min.REMOVE from heat. Top with cheese; cover. Let stand 5 min. or until liquid is absorbed and cheese is melted.

We had this last night & we both enjoyed it. Matthew suggested serving it will tortillas & making wraps. I found it a bit spicy, but sour cream made it great!

About me

  • I'm Angella
  • From Canada
My profile


Powered by Blogger
and Blogger Templates