Site Re-launch March 1st

Hi!  I’m Elizabeth and I get excited really easily. Well, maybe not really easily, but… okay, who am I kidding?  So excited!! That’s me, laying in the snow and making a snow angel.  I’ve got my youngest one wrapped on my chest and I’m outside playing with my husband and my two big kids.  I … Read more Site Re-launch March 1st

So Cool and Healthy Muffin Mix

The kids and I were puttering around this morning and I decided to pull out one of my bajillion “cooking with kids” cookbooks because I want to start a program in Kamloops teaching kids how to cook simple things and thus help out in the kitchen with those skills.  My sister, is doing a program like that where she lives and I was totally inspired to do one, here.

I found the coolest thing… a muffin mix that you are supposed to be able to keep in the fridge for up to a month!  Sweet idea, eh?  That way, when you need some muffins you just pop ’em in the oven.  I think it’s a great idea, except that once I went to all the trouble of preparing the mix, I wasn’t about to leave it untasted… so we ended up making a double batch and now I only have one more batch in the fridge. Ah well, such is life.

Here they are, courtesy of “Cooking Wizardry for Kids” and a little bit of modification on my part.

1 15 oz package of Raisin Bran (I worked this out to be about 300g and I used Bran Flakes with a handful or raisins tossed in)
5 cups of flour (I used 2c whole wheat, 1c white, 1/2c wheat germ and 1/2c wheat bran)
2 tsp baking soda
2 tsp salt
4 c buttermilk (or just milk with some lemon juice or vinegar)
4 eggs
1 c vegetable oil (I used 3/4 c oil and 1/4 c unsweetened applesauce)
3/4 c honey or molasses (I used 1/2 c honey and 1/4 c molasses)

1) Mix dry ingredients
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