Healthy eat­ing with­out the ar­ti­fi­cial in­gre­di­ents

Stanstead Journal - - FRONT PAGE - Nutri­tion in­for­ma­tion and more recipe ideas can be found at be­

(NC) From fine Cana­dian rye to spe­cialty teas and cof­fees, the process of blend­ing is in­te­gral for cre­at­ing many Cana­dian favourites. In fact, did you know that soft non­hy­dro­genated mar­garine is crafted from a blend of plant and seed oils, like canola and sun­flower oil? It starts by press­ing the plants and seeds into oils. Each oil has its own unique qual­i­ties, and by blend­ing these oils to help cre­ate mar­garine, you get the best of both worlds – a de­li­cious taste and a source of es­sen­tial omega 3 un­sat­u­rated fat. Cana­di­ans to­day want foods that are free from ar­ti­fi­cial preser­va­tives, with a sim­ple and rec­og­niz­able in­gre­di­ent list. The Be­cel mar­garine you love with sim­pler in­gre­di­ents starts with canola grown by Cana­dian farm­ers and has been care­fully crafted to help meet these pref­er­ences. Start­ing with a sim­ple blend of plant and seed oils, along with other in­gre­di­ents like but­ter­milk pow­der and a pinch of salt, mar­garine is per­fect for cook­ing and bak­ing. “As a cook I love the ver­sa­til­ity of Be­cel mar­garine with sim­pler in­gre­di­ents. The plant and seed oils are blended to cre­ate the finest mar­garine, so it's my go-to in­gre­di­ent for cook­ing, bak­ing, roast­ing, sautéing, and grilling,” says Rose Reis­man, lead­ing Cana­dian healthy life­style and food ex­pert, and spokesper­son. “We of­ten think of us­ing mar­garine in­stead of but­ter for spread­ing, but it's im­por­tant to re­mem­ber that mar­garine can re­place but­ter 1:1 in any recipe, pro­vid­ing ir­re­sistible flavour, with 80 per cent less sat­u­rated fat than but­ter.” Be­cause Be­cel mar­garine is made from a blend of plant and seed oils, it is a source of omega 3 polyun­sat­u­rated fat which our bod­ies need, mak­ing mar­garine a sim­ple way to help make good fats part of any diet. Try this de­li­cious gluten free recipe idea.

Gluten Free Blue­berry But­ter­milk Muffins

Prep Time: 20 min. Cook­ing Time: 25 min. Makes: 12 muffins


2 1/2 cups (625 mL) gluten-free pan­cake and bak­ing mix 1/4 tsp. (1 mL) salt 2 cups (500 mL) fresh blue­ber­ries 1/2 cup (125 mL) Be­cel But­tery Taste mar­garine 1 1/2 cups (375 mL) firmly packed light brown sugar 2 large eggs 1 cup (250 mL) low-fat but­ter­milk 1 tsp. (5 mL) vanilla ex­tract 1 tsp. (5 mL) finely grated lemon peel


Step 1: Pre­heat oven to 375 F (190 C). Line 12-cup muf­fin tin with pa­per lin­ers; set aside. Step 2: Com­bine gluten free pan­cake and bak­ing mix with salt in medium bowl; gen­tly toss in blue­ber­ries. Step 3: Beat Be­cel But­tery Taste mar­garine with brown sugar in large bowl with elec­tric mixer on medium-high speed un­til light and fluffy, about 5 min­utes. Beat in eggs, but­ter­milk, vanilla and lemon peel. Gently stir in pan­cake and bak­ing mix­ture with wooden spoon. Evenly spoon into pre­pared muf­fin pan. Step 4: Bake 25 min­utes or un­til tooth­pick in­serted in cen­tre comes out clean. Let cool 10 min­utes on wire rack; re­move from pan and cool com­pletely. Recipe Tip: If us­ing a pan­cake and bak­ing mix or a flour blend with­out bak­ing pow­der and bak­ing soda, add 1 Tbsp. (15 mL) bak­ing pow­der and 1/4 tsp. (1 mL) bak­ing soda to pan­cake and bak­ing mix­ture.

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