Thursday, April 25, 2013

Bran Muffins with Raisins

Bran Muffins with Raisins ready for the freezer!
For the past three weeks baking a double batch of Bran Muffins with Raisins has been on my "to do" list!  It had been a long time, since I'd baked a batch, so a box of All-Bran Cereal was purchased.  No, the name is not enticing nor is it glamorous, but these muffins are just delicious!  This is especially true the day after they are baked.

I use the original recipe that was printed on the Kellogg's All-Bran Cereal box years ago.  Well, with a few changes!  I use Olive Oil for sauteing & baking, Soy Milk and Egg Whites rather than the original ingredients.

One batch yields 12 muffins.  As long as my mixing bowls and cooking utensils are being used, I always bake a double batch and store most of them in the freezer.  These muffins freeze very well!   

Bran Muffins with Raisins

Oven: 400°F
Time: About 25 Minutes
Yield: 12 Muffins

1 and ½ Cups Kellogg’s All-Bran Cereal
1 and ¼ Cups Milk (Can use Soy Milk)
1 and ¼ Cups Flour
3 tsp. Baking Powder
½ tsp. Salt
½ Cup Sugar
2 Egg Whites
1/3 Cup Olive Oil (for Sauteing & Baking)
¼ Cup Raisins

  1. Preheat oven to 400°F.  
  2. In a bowl combine All-Bran Cereal and Milk.  Stir.
  3. In another bowl combine dry ingredients and stir.
  4. Beat Egg Whites with a fork in another small bowl.
  5. Combine Egg Whites and Olive Oil with Cereal/Milk mixture and stir well.
  6. Add dry ingredients and Raisins. Stir only until combined.
  7. Portion batter into 12 muffin cups.
  8. Bake at 400°F about 25 minutes or until muffins are golden brown.        
**When measuring the Sugar, I use a scant less than the required amount, because I am using Raisins - that are already sweet.

These moisty muffins make for a great breakfast treat!  Store in Ziploc Freezer Bags in your freezer.  Defrost overnight or in the microwave!



Wednesday, April 17, 2013

Sockeye Salmon - on the Grill

Sockeye Salmon on the grill.
A sunny day in Massachusetts! Temperatures in the low 70°'s.  The vibrant yellow forsythias & daffodils are blossoming!  Tulip buds are now visible!  Spring!  Tonight was definitely a great evening to grill "wild caught" Sockeye Salmon for dinner.

Originally, this was not in my dinner plans for tonight.  However, who can resist grilling seafood on a beautiful spring evening?  A 1 lb. fillet of "wild caught" Sockeye Salmon (previously frozen) was purchased at our local Big Y's seafood department and the grilling basket was located.

This is an easy, quick dinner that tastes so good! 

Grilled Sockeye Salmon

Salmon Fillet
Olive Oil for sauteing & baking

***A grilling basket/ container  is a very handy tool to use.  It is sprayed with PAM before placing on the heated grill.

  1. Heat grill.
  2. On a large dish pour about 2 Tablespoons Olive Oil for sauteing & baking.
  3. Sprinkle about 1/8 teaspoon Paprika on the Olive Oil.
  4. Rinse Salmon Fillet under running cold water.
  5. Place fillet on Olive Oil/Paprika skin side up.
  6. Turn fillet over and coat other side with Oil mixture.
  7. Place fillet on/in grilling basket/container that has been sprayed with PAM.
  8. Grill on one side and then grill other side. 
  9. Grilling time - A 1 lb. piece requires 5 - 7 Minutes on each side.
***The amount of needed grilling time depends on the size of the piece of Salmon Fillet and also on the Grill.

Serve with a microwaved "Baked Potato" and a veggie salad!


Monday, April 15, 2013

~ ~ ~ ~ ~

Our Hearts and our Prayers
Are With 
the Victims and Their Families, 
the Visitors to,
the Residents of 
the People Who Work
in Our Beautiful Historic City of Boston.


Monday, April 8, 2013

What Happened to the Coffee Pot???

This past Friday AM started out with "What?  The coffee pot is not working?"  O.K., I admit it... I appreciate need a cup of hot, black coffee to start my day.  Every day.  The next best thing sounded good - a cup of Taster's Choice instant black coffee - but it really is just not the same, but it had to do.  My DH & I were delivering "Meals on Wheels" to seniors in town on Friday.  This is a wonderful program in many towns, including mine, where volunteers take turns delivering a noontime well balanced meal to members of the older generation.

It had been a typically busy week and our younger son was coming in that evening for a weekend visit.  A new coffee maker was purchased in the afternoon and there was no time to bake goodies.  However, my search in our freezer yielded a Ziploc Freezer Bag of Yummy Blueberry Muffins!  Woohoo!  Those 6 muffins filled with blueberries were placed on a plate and covered with GladWrap - to defrost.

Covered & Defrosting...
Yummy Blueberry Muffins are so good!  I use 1 Whole Egg + 2 Egg Whites when baking a batch.  If possible, I try to place 1 dozen in the freezer...for occasions such as on Friday.  (Sometimes a dozen finds its way to another kitchen after baking.)  That package in the freezer was a great find!  Nothing like a homemade goodie when one of the guys is in!  Yes, Saturday brought me to find my stove again.  :)

Yummy Blueberry Muffins

Oven Temperature:  375°F
Time:  26 Minutes
Yield:  22 Muffins


1/2 Cup Butter/Margarine
1 and 1/4 Cups Sugar
1 Whole Egg + 2 Egg Whites
2 Cups Flour
2 teaspoons Baking Powder
1 teaspoon Salt
1/4 teaspoon Cinnamon (optional, but a wonderful addition)
1/2 Cup Milk (can be Soy Milk)
2 - 2 and 1/2 Cups Blueberries (fresh or frozen that have been defrosted)


  1. Preheat oven to 375°F.
  2. Place paper liners in muffin tins.
  3. In large bowl cream butter/margarine with Sugar and beat until light.
  4. Add Egg + 2 Egg Whites, one at a time, beating well after each addition.
  5. Add Baking Powder, Salt, Cinnamon and 1/2 of Flour.  Beat.
  6. Add 1/2 of Milk, beat.
  7. Add remaining Flour, beat.
  8. Then, add remaining Milk, beat.
  9. Gently add in Blueberries.  Stir in with Spatula or large Spoon.
  10. Fill muffin cups 3/4 full.
  11. Bake 26 Minutes or until muffins are lightly browned.
These light muffins taste great all year using drained defrosted Blueberries!  Do you bake & freeze goodies?


Wednesday, April 3, 2013

Banana Nutmeg Cream of Wheat

Open those curtains and let the sun shine in!  The remaining snow has melted and we are on our way to Spring!  O.K., maybe I'm a little too enthusiastic... our temps were in the low 60°F range on Monday...however, it's chilly today!  Banana Nutmeg flavored Cream of Wheat did taste so good at breakfast this AM!  A hot cereal on a cold Spring day!  Probably of most importance to me is the daily Banana (containing Potassium) is already checked off my "should eat" list for the day.  Woohoo!

This fruit still remains on my least favorite food list.  However, I've learned it does compliment other foods quite nicely.  In this case, slices of banana added to the sauce pot while the cereal is cooking does add a great flavor.  Usually, I add Cinnamon to the Soy Milk, Cream of Wheat Cereal, sliced Banana mixture.  This AM I learned that Nutmeg gives this bland hot cereal a little zing.  Nice!  It may be a mild tasting cereal on its own, but adding sliced banana & Nutmeg to the pot = Yum!