Back­packer Muffins

Canadian Running - - RUNNER’S KITCHEN -

In­gre­di­ents

1 ½ cups very hot wa­ter N cup mo­lasses ½ All-Bran ce­real ½ rolled oats 2 tbsp sugar 2 tbsp brown sugar O cup whole wheat flour ½ cup skim milk pow­der 3 tbsp wheat germ 1 tsp bak­ing pow­der ½ tsp bak­ing soda

1 ½ tsp salt L cup veg­etable oil 2 eggs 2 tsp vanilla ½ cup chopped wal­nuts ½ cup sun­flower seeds 1 cup raisins or dried cran­ber­ries ½ cup dates, chopped ½ cup dried apri­cots, chopped ½ cup unsweet­ened co­conut

Direc­tions

1 Pre­heat oven to 350 F; grease or line muf­fin tins. 2 In a large bowl, com­bine wa­ter and mo­lasses, then add the All-Bran and rolled oats. Soak for 15 min. 3 In a sep­a­rate bowl, com­bine sug­ars, flour, skim milk power, wheat germ, bak­ing pow­der, bak­ing soda, and salt. Add to the oat and mo­lasses mix­ture. 4 Beat in oil, eggs and vanilla. 5 Add dry in­gre­di­ents and com­bine thor­oughly. The bat­ter will be runny. 6 Stir in nuts and fruit, then spoon mix­ture evenly into muf­fin tins (about M full). 7 Bake for 20–25 min. 8 En­joy! For more great recipes, check out Kim Do­ersken’s weekly blog, ‘ Feed the Run’ at run­ning­magazine.ca

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