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Story Hour Muffins . . .





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 The recipe for the wholesome muffins we often serve at children’s story hour:

n  In a bowl, combine dry ingredients:

¾ cup whole wheat flour (we recommend King Arthur Flour White Whole Wheat flour, which is whole wheat, but lighter in texture)

¾ cup all-purpose flour

¾ cup raw sugar (while unrefined is best, any sugar is OK)

¼ cup oat bran

¼ cup quick oats

¼ cup wheat germ

1 tsp. baking soda

1 tsp baking powder

¼ tsp. salt

zest from 1 or 2 lemons

n  Fold into dry ingredients:

1 cup blueberries (while fresh from our farm are always great in season, we find that frozen wild (small) blueberries from Maine are excellent year round, readily available in the freezer section of the grocery store, and perfectly sized for these small muffins)

n  In a second bowl, combine wet ingredients:

1 mashed ripe banana

1 cup buttermilk

1 lightly beaten egg

1 tablespoon oil

2 tsp. vanilla

n  Mix wet and dry ingredients until just mixed, then place into well-greased mini-muffin pan.  Bake at 375oF for 12 minutes.




ã 2004 Ronald B. Laurence