Blueberry Molasses Bran Muffins

Add fiber to your diet with
 these healthy nutritious muffins 

This recipe makes 1 dozen large muffins

Preheat Oven to 400deg.F

Mix together  1 1/4 cups all-bran cereal, 
1/2 cup skim milk, 
1/2 cup orange juice. 
Stir together and let stand 3 minutes to soften.

In another bowl put 1 cup white flour, 

1/2 cup whole wheat flour, 

2 tsp baking powder,  

1/4 tsp baking soda,  

1/4 tsp salt.

Whisk all the above together...

Fold in 1 cup of blueberries and set aside.
I use frozen wild blueberries.

In smaller bowl or large measuring cup,

 mix together  2 eggs, 

3 tbsp vegetable oil,

 1/2 cup molasses, 

Add this mixture to the 

softened all-bran mixture,

then add all to the flour mixture.

Fill muffin tins

Bake 400deg. for 20-25 mins.

Another batch in larger papers.

E💛💛

tip: (from my favourite old cookbook. 

Five Roses Flour)

The secret of good muffins is to 

stir the batter until the flour is just dampened.

The batter should be lumpy. 

Over mixing causes tunnels and a tough texture.

Perfect muffins are light and 

tender with rough shiny golden crusts.

Thanks for your visit xo💛💛💛

Beef Stew with Parsley Dumplings

Warm up to Winter 

with a bowl of this hearty homemade stew.

Ingredients

2 lbs. stewing beef

1 large onion

2 celery stocks

2 garlic cloves

4 mushrooms

homemade beef stock or

1 box beef broth  900ml ~ low salt

2 tblsp. beef bovril (optional)

1/2 tsp. savory

2 tblsp.. parsley 

4 carrots 

2 parsnips

1 medium turnip

4 potatoes

  
Directions:
Mix beef cubes in a bowl with 1 tablespoon of flour.

Chop up onion, celery, garlic and mushrooms.
Add beef, onion, celery, garlic and

mushrooms to pot with 2 tablespoons of vegetable oil. 
In your stew pot, fry all together, 

in vegetable oil,  about 10 mins.,

turning the beef to get it browned.

Pour in beef broth, bovril, savory & parsley

cover and cook on low for about 1 hr. to

1 1/2 hrs. This will tenderize the meat. 

Add in the carrots, parsnips and

turnips cook another 15 mins.

Add in the potatoes and cook another 

15 mins.(string beans can also be added)

(optional) add in a can of tomato juice.

Parsley Dumplings
1 cup flour
2 tsp baking powder
1 tablespoons parsley
1 tablespoon butter
1/2 to 3/4 cup milk

Whisk together flour, baking powder, and parsley
Cut in butter into the flour mixture. 
Stir in milk to make a soft dough
Drop by spoonful into boiling stew

Cover and simmer 15 mins. without lifting the lid.

Enjoy this delicious Stew, even 

better reheated the next day.
Served with baby beets.

I grow and harvest my Parsley each year. 

For easy how to tips click  here

Thanks for your visit. xo