Loaded Bran Muffin Friday, August 22, 2008

Ingredients

Linda Carman Martha White

1 (7.4 oz.) package Martha White® Honey Bran Muffin Mix
2 TBSP wheat germ
1/2 cup walnuts
1/2 cup raisins, sweetened dried cranberries and/or sweetened dried dates
1/4 cup sunflower seeds
1 1/3 cups milk
Sunflower seeds, pumpkin seeds and/or walnuts, optional

Directions

Heat oven to 425 deg. Spray 12 muffin cups with no-stick cooking spray. Combine muffin mix, wheat germ, 1/2 cup walnuts, raisins, 1/4 cup sunflower seeds and milk in large bowl; stir just until blended. Fill muffin cups 2/3 full. Sprinkle with seeds and /or nuts, if desired. Bake at 425 deg for 14 to 17 minutes or until golden brown. cool in pan 2 to 3 minutes.

Bonus Recipes
Cinnamon Sugar Pastries

Pastry
1 (3 oz.) package cream cheese, softened
1/2 cup butter or margarine, softened
1 1/2 cups Martha White® All-Purpose Flour
1/2 teaspoon salt
Filling
2 TBSP butter or margarine, melted
1/4 cup sugar
1 tsp cinnamon
Glaze
1 cup powdered sugar
2 TBSP milk
1/2 tsp vanilla
Heat oven to 375 deg. For easy clean-up, cover baking sheet with foil or parchment paper; spray with no-stick cooking spray. Combine cream cheese and 1/2 cup butter in large bowl; beat until smooth. Add flour; blend well. Form into a smooth ball; flatten to a disk about 1-inch thick. If dough is too soft to handle easily, wrap with plastic wrap and refrigerate 20 to 30 minutes. Roll out dough on floured surface into a 12-inch round. Brush with 2 tablespoons butter. combine sugar and cinnamon; sprinkle over butter. With floured pastry cutter, pizza cutter or sharp knife, cut into 8 or 12 wedges. Roll up dough, beginning with side opposite point. Place on prepared baking sheet with points underneath. Bake at 375 deg for 20 to 25 minutes or until golden brown. Remove from pan to wire rack with metal spatula. Cool. Combine glaze ingredients in small bowl; stir until smooth. Drizzle over pastries.

Lemon Blueberry Cream Cake

Cake
1/2 cup butter, softened
1 1/4 cups sugar
3 eggs
1 tsp vanilla
2 tsp grated lemon peel
1 1 /2 cups Martha White® All-Purpose Flour
1/4 tsp salt
1/2 cup heavy whipping cream
1 1/2 cups fresh blueberries
Glaze
1 cup powdered sugar
2 TBSP butter, melted
1 TBSP lemon juice

Do not preheat oven. Grease and flour a 9x5-inch loaf pan. Combine 1/2 cup butter and sugar in large bowl; beat until light and fluffy. Add eggs, one at a time, beating well after each addition. Blend in vanilla and lemon peel. Whisk together flour and salt. Add half to creamed mixture; blend. Blend in cream; then blend in remaining flour mixture
To better distribute blueberries, spoon about 1/3 of the batter into pan. Fold blueberries into remaining batter; spoon over batter in pan. Place in cold oven. Turn oven to 325 deg. Bake 1 hour and 10 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. turn out onto wire rack and cool completely. Combine glaze ingredients in small bowl; blend until smooth. spoon over cake.


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