Wednesday, April 23, 2008
Sometimes we just have to resort to trickery. I know that statement will send shock waves to the entire blogging world but yes, it's true - I sometimes have to do things in a devious manner to make sure there's a good final outcome - hence - the end justifies the means. I'm also sure that by now you're thinking - like what the heck is she babbling about.
Well, when Psychgrad was much younger and as many of you already know, an incredibly fussy eater, I would do whatever I had to in order to make sure vegetables made it past her lips. Fast forward the clock and now I'm resorting to devious means with my own mother (baba as we call her - see side bar on right hand side of page). At the age of 86 (don't tell her I told you - she's a little sensitive about her age), her eating habits are, well, less than perfect. The one thing I do know is that she enjoys something on the sweet side with her afternoon tea or coffee. Her diet is completely fibre poor so herein lies the deceit. Baba will have her sweets but I'll definitely make sure she gets her dose of fibre.
This recipe comes from Anne Lindsay's Light Kitchen cookbook. Anne Lindsay is a well known Canadian cookbook author and this cookbook was written in support of one of the charities I support - The United Way of Canada.
1 cup all-purpose flour
1/2 cup wheat bran
1/2 cut oat bran
1/2 cup granulated sugar
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1/2 cup chopped prunes
1 egg, lightly beaten
1 cup buttermilk or soured milk*
1/4 cup vegetable oil
Grated rind of 1 lemon and 1 orange
1 tbsp sesame seeds
1. In a large bowl, combine flour, wheat bran, oat bran, sugar, baking powder, baking soda and salt. Stir in prunes.
2. In a separate bowl, mix egg, buttermilk, oil and lemon and orange rinds.
3. Pour into flour mixture and stir just enough to moisten, being careful not to overmix.
4. Spoon into sprayed muffin tins. Sprinkle with sesame seeds.
5. Bake in 375 F (190 C) oven for 20 minutes or until tops are firm to the touch. (mine were done in about 18 minutes)
6. Makes 12 muffins
+ To sour milk, add 1 tbsp (15 ml) lemon juice or vinegar to 1 cup (250 ml) milk and let stand for 10 minutes. I found this fabulous product that I now swear by. I've never seen it in Canada but did pick it up on a recent trip to the U.S. I plan to stock up next trip across the border.
The nice thing is that each muffin has 3 g dietary fibre which is 3 g more than baba is getting now.