Canadian Running

Backpacker Muffins



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


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 runningmag­

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