INGREDIENTS:
4 eggs, well beaten
1/2 cup flour
1/2 cup melted butter
4 TB sugar
1 cup milk
1/2 tsp vanilla (optional)
DIRECTIONS:
1. Mix eggs, sugar, butter, & milk.
2. Add flour
3. Cook on greased griddle. Make the pancakes small.
NOTES:
The pancakes come out pretty thin. It's probably more of a crepe than a pancake. Don't flip onto the second side until it's almost cooked. It shouldn't have to cook too long on the second side.
RESULTS:
Yummmmmmy!!! You don't even need syrup with this. I am never making pancakes out of the box ever again. Vuong always wants me to make these pancakes and Emma eats an entire one by herself.
Saturday, March 21, 2009
Monday, March 9, 2009
Bran Muffins
INGREDIENTS
1 1/2 cups wheat bran
1 cup buttermilk (or 1 tablespoon vinger + enough milk to make 1 cup, let stand for 5 min)
1/3 cup oil (or applesauce)
1 egg
2/3 cup brown sugar
1/2 tsp vanilla extract
1 cup flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
DIRECTIONS
1. Preheat oven to 375. Grease or line 12 muffin cups.
2. Mix together wheat bran and buttermilk. Let stand for 10 minutes.
3. Beat together oil, egg, sugar and vanilla. Add to buttermilk mixture.
4. Sift together flour, baking soda, baking powder and salt.
5. Stir flour mixture into buttermilk mixture until just blended.
6. Spoon batter into prepared muffin tins.
7. Bake for 15 to 20 minutes.
NOTES
This recipe is enough to make exactly 12 regular sized muffins. The first time I made these, I used up the batter to fill about 10 cupcake cups. They didn't come out nice and round at the top. So if your batter fills up less than 12 cupcake cups, you probably overfilled. Doesn't matter really, 'cause you can still eat them. =P
As mentioned above, you can make your own buttermilk. Just take one tablespoon of white vinegar, add enough milk to make it a cup, and let it stand for 5 minutes. Now I'll never have to buy buttermilk and waste the rest of it again! Also, you can substitute oil with applesauce. You can pretty much do that for any baking recipe.
You can also add fruits or maybe some grated veggies (i.e. carrots or zucchini) to the batter. I plan to try blueberries next time. I also plan to try wheat flour next time too.
RESULTS
These are good and very moist! Emma looooooves these. She can eat one whole muffin by herself...and probably more if we let her. I baked these Friday night and we ate them over the whole weekend. It makes for a good breakfast or snack for Emma...and us!
1 1/2 cups wheat bran
1 cup buttermilk (or 1 tablespoon vinger + enough milk to make 1 cup, let stand for 5 min)
1/3 cup oil (or applesauce)
1 egg
2/3 cup brown sugar
1/2 tsp vanilla extract
1 cup flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
DIRECTIONS
1. Preheat oven to 375. Grease or line 12 muffin cups.
2. Mix together wheat bran and buttermilk. Let stand for 10 minutes.
3. Beat together oil, egg, sugar and vanilla. Add to buttermilk mixture.
4. Sift together flour, baking soda, baking powder and salt.
5. Stir flour mixture into buttermilk mixture until just blended.
6. Spoon batter into prepared muffin tins.
7. Bake for 15 to 20 minutes.
NOTES
This recipe is enough to make exactly 12 regular sized muffins. The first time I made these, I used up the batter to fill about 10 cupcake cups. They didn't come out nice and round at the top. So if your batter fills up less than 12 cupcake cups, you probably overfilled. Doesn't matter really, 'cause you can still eat them. =P
As mentioned above, you can make your own buttermilk. Just take one tablespoon of white vinegar, add enough milk to make it a cup, and let it stand for 5 minutes. Now I'll never have to buy buttermilk and waste the rest of it again! Also, you can substitute oil with applesauce. You can pretty much do that for any baking recipe.
You can also add fruits or maybe some grated veggies (i.e. carrots or zucchini) to the batter. I plan to try blueberries next time. I also plan to try wheat flour next time too.
RESULTS
These are good and very moist! Emma looooooves these. She can eat one whole muffin by herself...and probably more if we let her. I baked these Friday night and we ate them over the whole weekend. It makes for a good breakfast or snack for Emma...and us!
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