Apple Muffins

This recipe is almost identical to the carrot muffin recipe I posted a while back. I had some apples I needed to use up so I though I'd try substituting apple for the carrots and decreasing the amount of sugar.  I'm happy to say I love these muffins just as much as the carrot muffins. Sometimes I find apple muffin recipes can be dry, but these muffins are not! They are wonderfully moist and delicious!

What you'll need
3/4 cup sugar
2 eggs

2/3 cup oil

1/2 cup crushed pineapple, drained

1 cup grated apple

1 tsp vanilla extract

1 1/2 cups flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon

How to
1.  Preheat oven to 350°F.

2.  In a mixing bowl, beat together the eggs and sugar. Add the oil and vanilla and mix until combined. With a spatula, stir in the pineapple and apple.

3.  In a separate bowl, combine the flour, baking powder, baking soda, salt and cinnamon. Stir into wet mixture, just until combined.

4.  Fill greased or lined muffin tins 3/4 full and bake for 22-23 minutes. Makes 12 muffins.

Lemon Cranberry Muffins

Recipe from The Baking Bookworm

If you haven't noticed, I really like muffins. 

What you'll need

2 cups all-purpose flour

1 cup sugar

3 tsp baking powder

1/2 tsp salt

1 large lemon

1 1/4 cup milk

2 eggs

1/2 cup grapeseed oil (or vegetable)

1 1/2 cups fresh or frozen cranberries

How to

1.  Preheat oven to 400F. Line a 12-cup muffin tin with paper liners and set aside. 

2.  In a large bowl, combine flour, sugar, baking powder and salt. Zest the lemon and add to the dry ingredients. 

3.  Halve the lemon and juice it. Add 2 tbsp lemon juice to the milk and set aside. It will become slightly clumpy.

4.  Lightly beat the eggs in a medium bowl. Add the oil and milk mixture. Mix well.

5.  Pour wet ingredients into dry ingredients and gently combine, making sure not to over mix. Fold in cranberries (if using frozen, fold in while still frozen).

6.  Pour batter evenly among the 12 muffin cups. Bake for 18-20 minutes or until toothpick inserted into the centre of a muffin comes out clean. Remove muffins and let cool on a wire rack. Store in an air-tight container. Makes 12 muffins.

Healthy(ish) Muffins Part 3: Chocolate Zucchini

Recipe from Tried and Tasty.

How can a chocolate muffin be healthy? Well I'm not sure, but of the three, I think this one may be the healthiest. Believe it or not, they're tasty too!

What you'll need

Slightly less than 1/3 cup honey

Slightly less than 1/4 cup molasses

1/4 cup coconut oil, softened or melted

1 egg, plus two egg whites

1 banana, well mashed

3/4 cup plain yogurt

1 tsp vanilla

2 medium zucchini, grated (about 2 cups)

2 cups whole wheat flour

1/4 cup ground flaxseed

1/2 cup unsweetened cocoa powder

1/2 tsp salt

2 tsp baking soda

1 tsp cinnamon

1/4 cup mini chocolate chips

How to

1.  Preheat oven to 375°F. Prepare a 12 cup muffin tin with paper liners.

2.  Squeeze out any excess moisture from the shredded zucchini. In a stand mixture, mix together the wet ingredients, including the zucchini.

3.  In a separate bowl, mix together the flour, flaxseed, cocoa powder, salt, baking soda, and cinnamon. Slowly add the flour mixture to the wet mixture and mix until well combined.

4.  Add the chocolate chips and stir just until incorporated.

5.  Divide the batter equally among the 12 muffin cups and bake for 20-25 minutes, or until a toothpick comes out clean. 

Healthy(ish) Muffins Part 2: Banana Wheat Germ

Recipe slightly modified from original by Rogers Wheat Germ.

These muffins are tasty and moist, and certainly a healthier option than my favourite banana bread recipe. 

What you'll need

1 1/2 cups all-purpose flour

1 cup wheat germ

1/2 cup brown sugar

1 tsp baking soda

1 tsp baking powder

1/2 tsp salt

2 bananas, mashed

1/2 cup milk

2 tsp lemon juice

1/4 cup vegetable oil

2 eggs

12 pecan halves (optional)

How to

1.  Preheat oven to 375°F. Line a muffin tin with 12 paper liners.

2.  Combine the flour, wheat germ, sugar, baking powder, baking soda and salt; stir well. 

3.  In another bowl, whisk together the bananas, milk, lemon juice, oil and eggs. Add the banana mixture to the dry ingredients and stir just until blended. 

4.  Spoon mixture evenly between the 12 muffin cups and top with a pecan half. Bake for 20-25 minutes. Let cool on wire rack. 

Healthy(ish) Muffins Part 1: Pumpkin Granola

Recipe modified from original at theclevercarrot.com.

I'm nearly 39 weeks pregnant and could be having a baby any day now. I've heard from a couple of different people to make sure to have snacks on hand because breastfeeding can make you terribly hungry and you may need to eat while baby is eating. So, I've been trying some new muffin recipes and freezing them so that I have a good stock of snacks ready for when I need them. The next three posts will be healthyish muffin posts! I say healthy"ish" because most recipes still use some white flour and some form of sugar. I've been trying my best to find recipes that are somewhat healthy, yet still tasty. Pumpkin is always a good place to start and is a sure way to make for moist muffins. This recipe is great and not too sweet.

What you'll need

3/4 cup all-purpose flour

3/4 cup whole wheat flour

2 tsp cinnamon

1/2 tsp nutmeg

1/4 tsp ground ginger

1/8 tsp ground cloves

1/2 tsp baking soda

1 tsp baking powder

pinch of salt

1 cup pumpkin puree

3/4 cup sugar

2 eggs 

1 1/2 tsp vanilla

1/3 cup coconut oil, melted and cooled

1 cup granola

How to

1.  Preheat oven to 350°F. Line a muffin tin with 12 paper liners.

2.  In a large bowl, sift together the flours, spices, baking soda, baking powder and the salt so they are evenly incorporated. 

3.  In another bowl, whisk together the pumpkin, sugar, eggs, vanilla and oil. Combine the dry and wet ingredients, and stir until just combined; do not over mix.

4.  Spoon the batter evenly into the 12 muffin cups (about 2/3's full). Sprinkle 1 tsp of granola over each muffin.

5.  Bake for about 25-30 minutes or when a toothpick inserted comes out clean. Transfer to a wire rack to cool before serving. 

Sour Cream and Chive Biscuits

Recipe from cinnamonspiceandeverythingnice.com

My husband along with his brothers, dad and cousin spent all day Saturday building our garage. As if to entice them into a full day of work, Andrew promised them a delicious lunch, which of course was to be my contribution to the day. As it was a chilly, drizzly day, Andrew requested soup and biscuits. I decided to try a new biscuit recipe and because this one was made with sour cream, I knew it would be yummy. The soup I made to go along with these tasty biscuits was a spicy sausage, potato and kale soup which you can look forward to on my next post. 

What you'll need

2 cups all-purpose flour

1 1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/4 cup cold butter, cubed

1/2 cup whole milk or heavy cream

1/2 cup full-fat sour cream

2 rounded tbsp snipped chives or green onions

How to

1.  Preheat oven to 400°F.

2.  In a large mixing bowl whisk together the four, baking powder, baking soda, and salt. Cut the butter into the dry ingredients using a pastry blender or two knives scissor fashion until the mixture resembles coarse crumbs.  

3.  In a small bowl, stir together milk and sour cream until mixture is almost smooth then stir in the chives.

4.  Make a well in the centre of the flour mixture and add the milk mixture. Using a wooden spoon stir just until the dough sticks together. 

5.  Dump the dough out onto a lightly floured surface, flour your hands and knead about 10 times or until dough holds together. Pat out dough to 1/2-inch thickness. Cut with a biscuit cutter or round cookie cutter and place on a parchment lined baking sheet. 

6.  Bake for 12-15 minutes, until biscuits are just golden on the bottom and around the edges. Serve warm with butter. Makes 10-12 biscuits. 

Almond Poppyseed Loaf

Recipe slightly modified from The Girl Who Ate Everything.

The original blogger of this recipe said that it was the glaze that makes this loaf so tasty and I have to agree. My husband Andrew loved it, and said it was like eating a doughnut. Mmmmm...you can't argue with that..yum! This recipe makes two loafs. If you are going to halve the recipe, use 2 eggs. I only made a half recipe and it still turned out great!

What you'll need

Loaf:

3 cups flour

1/2 tsp salt

1 1/2 tsp baking powder

3 eggs

1 1/8 cups cooking oil

2 1/4 cups sugar

1 1/2 cups milk

1 1/2 tbsp poppy seeds

1 1/2 tsp almond extract

1 1/2 tsp vanilla extract

1 1/2 tsp melted butter

Glaze:

1/4 cup orange juice

3/4 cup sugar

1/2 tsp almond extract 

1/2 tsp vanilla extract

1 1/2 tsp melted butter

How to

1.  Preheat oven to 350°F. 

2.  In a small bowl, stir together the flour, salt and baking powder. 

3.  In a separate bowl, mix together the remainder of the loaf ingredients. Add the dry flour mixture and stir just until dry ingredients are fully incorporated. 

4.  Divide into 2 greased loaf pans and bake for 50-60 minutes. 

5.  Meanwhile, pour all the glaze ingredients into a small saucepan and let cook on stove over medium heat until the sugar dissolves, stirring constantly. 

6.  Remove loafs from pans and pour glaze over while still warm. Use a knife or spatula to bring the glaze that has run off up and over the warm bread until it stays on. Let cool. Slice and enjoy!

Banana Coconut Muffins

Recipe from epicurious.com

I don't know what it is, but I have a serious weakness for muffins. These muffins do nothing to help my muffin obsession. It's a good thing the recipe only makes 8 or I would be in serious trouble. Or maybe it's a bad thing this recipe only makes 8, because that is certainly not enough muffins when you want to share, but everyone wants at least two. It's a problem this recipe. It's just too darn good!

What you'll need

1 1/4 cups all-purpose flour

1 tsp baking powder

1/4 tsp salt

2 very ripe bananas, mashed

1/2 cup unsalted butter, melted

2/3 cup sugar

1 large egg

1/2 tsp vanilla

3/4 cup sweetened flaked coconut

How to

1.  Put oven rack in middle position and preheat oven to 375°F. Line 8 muffin cups with liners.

2.  Whisk together flour, baking powder, and salt in a bowl.

3.  In a separate large bowl, whisk together bananas, butter, sugar, egg, vanilla and 1/2 cup coconut until well combined. Fold in flour mixture until flour is just moistened.

4.  Divide batter among lined muffin cus and sprinkle with remaining 1/4 cup coconut. Bake until muffins are puffed and golden, about 25 minutes. Transfer muffins to a rack to cool slightly. Makes 8 muffins.

Ginger Pear Muffins

Recipe from Canadian Living Magazine.

Pears and ginger...the perfect pairing. 

What you'll need

2 1/2 cups Flour

1 tsp Baking soda

1 tsp Ground ginger

1/2 tsp Cinnamon

1/2 tsp Salt

3/4 cup Brown sugar (packed)

1/3 cup Vegetable oil

1 Egg

1 cup Buttermilk

2 cups chopped, peeled pears

Topping:

1/3 cup Brown sugar (packed)

2 tsp Butter, melted

1/4 tsp Ground ginger

How to

1.  In a bowl, whisk together flour, baking soda, ginger, salt and cinnamon. 

2.  In a separate bowl, whisk brown sugar with oil; whisk in egg and buttermilk. Pour over dry ingredients; sprinkle with pears and stir just until dry ingredients are moistened.

3.  Spoon batter in to 12 paper lined muffin cups.

4.  Topping: In bowl, combine sugar, butter and ginger; sprinkle over batter. 

5.  Bake in centre of 350°F oven until tops are firm to the touch, about 25 minutes.

Pumpkin Loaf

Recipe from Canadian Living magazine.

I love pumpkin bread! The orange in this recipe brightens up the loaf wonderfully!

What you'll need

1/3 cup Butter, at room temperature

1 cup Packed brown sugar

2 Eggs

1 cup Pumpkin Puree

1 tsp Coarsely grated orange rind

1/4 cup Orange juice

1 2/3 cups All-purpose flour

1 tsp Baking soda

1/2 tsp Baking powder

1/2 tsp Salt

1/2 tsp Cloves

1/2 tsp Cinnamon

2/3 cup Pecans, chopped (optional)

How to

1.  In large bowl, cream butter for 1 minute. Add sugar and beat for 4 minutes longer or until light and fluffy. Beat in eggs.

2.  In separate bowl, whisk together pumpkin, orange rind and juice.

3.  In third bowl, whisk together flour, baking soda, baking powder, salt, cloves and cinnamon. Stir 1/3 of the flour mixture into the butter mixture; mix in half the pumpkin puree. Add another 1/3 flour mixture and remaining pumpkin mixture. Sprinkle with remaining flour mixture and pecans; mix.

4.  Spoon batter into greased 8x4-inch loaf pan; tap pan on counter to remove air bubbles. Bake in 350°F oven for 55 to 60 minutes or until loaf is well risen and golden and tester inserted in centre comes out clean. Transfer pan to wire rack and let stand for 5 minutes.

Popovers

Recipe from Real Simple magazine.

This recipe is so much fun, and tasty too! These little critters are delicious smothered in butter, dunked in soup or drizzled with honey.

What you'll need

3 tbsp Unsalted butter, melted, plus more for the pan

1 1/2 cups All-purpose flour

1 1/2 cups Whole milk

4 Large eggs

1/2 tsp Kosher salt

How to

1.  Heat oven to 400°F. Brush the cups of a 12-cup nonstick muffin tin with butter.

2.  In a large bowl, whisk together the flour, milk, eggs, butter and salt until only a few lumps remain (do not overmix).

3.  Divide the batter among the prepared muffin cups and bake until puffed and deep golden brown, 30-35 minutes. (Do not open oven door before 30 minutes or the popovers will collapse. Remove one popover to check that the underside is browned.) Serve immediately.  

Orange Spice Zucchini Walnut Bread

Recipe by Canadian Living magazine.

I have another zucchini recipe on my blog (you can find it here), but I didn't have any coconut in the house, so I thought I'd try a different recipe. This one is also quite tasty. It is a little less sweet than the other recipe, but the orange glaze adds a nice touch. Depending on your preferences, you can decide which recipe you like better, but you can't go wrong either way.  They are both moist and delicious!

What you'll need

2 1/2 cups Flour

2/3 cup Brown sugar, packed

2 tsp Baking powder

1 tsp Baking soda

1/2 tsp Ground cinnamon (or cardamom)

1/4 tsp Salt

2 cups Zucchini, grated

1/2 cup Butter, melted

1/4 cup Milk

2 Eggs

2 tsp Grated orange rind

1 cup Walnuts, chopped (I used pecans, just because I like them better)

Glaze:

1/4 cup Icing sugar

2 tsp Orange juice

How to

1.  Line a 9x5-inch loaf pan with parchment paper; set aside. Preheat oven to 350°F.

2.  In large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon and salt. 

3.  In separate bowl, whisk together zucchini, butter, milk, eggs and orange rind; pour over flour mixture.

4.  Sprinkle with walnuts; stir just until blended.

5.  Spread into prepared pan. Bake until cake tester comes out clean, about 1 hour. Let cool in pan on rack for 15 minutes. Remove from pan, peel off paper.

6.  To make the glaze, whisk icing sugar with orange juice in a small bowl; brush over loaf while it is still warm. Let cool. 

Bacon-Cheese Biscuits

Recipe from Real Simple magazine.

Soup with warm biscuits, what gets better than that? The best thing about biscuits (other than eating them) is that they are so quick and easy to make that it's simple to add them to any meal. This recipe does take a little longer than most biscuit recipes, as you have to fry up the bacon first. I'm telling you though, it is well worth it!! But be careful, these biscuits are scary delicious! Did I mention that the recipe calls for bacon drippings right in the dough? Yup, I told you, scary delicious!

What you'll need

4 slices Bacon (thick-cut)

2 cups All-purpose flour, plus more for dusting

2 tsp Baking powder

1/4 tsp Baking soda

1 tsp Kosher salt

1 tbsp Fresh chives, chopped

6 tbsp Unsalted butter, cold and cut into small pieces, plus melted butter for brushing

1 cup Cheddar cheese, grated

1 cup Buttermilk

How to

1.  Preheat oven to 425°F. Cook the bacon in a skillet over medium heat until crisp. Drain on paper towels and reserve 2 tbsp drippings. Finely chop the bacon.

2.  Whisk the flour, baking powder, baking soda, salt, chopped bacon and chives in a medium bowl. Using a pastry blender or your fingers, work the butter into the flour mixture until it is in pea-size pieces. Stir in the cheese with a wooden spoon.

3.  Add the buttermilk and reserved bacon drippings and gently mix until just moistened. The dough will be loose.

4.  Turn the dough out onto a lightly floured surface and knead 3-5 times, just until it comes together. (Don't overknead or the biscuits will be tough.) Roll out to 1/2 inch thick, then cut out biscuits using a floured 2-inch-round cutter. Arrange on an ungreased baking sheet. Reroll the scraps and cut out more biscuits. Brush the tops with melted butter.

5.  Bake the biscuits until golden brown, 12-15 minutes. Serve warm.

Carrot Pineapple Muffins

These are the yummiest carrot muffins ever! They are so perfectly moist, it's difficult to eat just one!

What you'll need
1 cup Sugar
2 Eggs

2/3 cup Oil

1/2 cup Crushed pineapple, drained

1 cup Grated carrot

1 tsp Vanilla extract

1 1/2 cups Flour
1 tsp Baking powder
1 tsp Baking soda
1/2 tsp Salt
1 tsp Cinnamon

How to
1.  Preheat oven to 350°F.

2.  In a mixing bowl, beat together the eggs and sugar. Add the oil and vanilla and mix until combined. With a spatula, stir in the pineapple and carrot.

3.  In a separate bowl, combine the flour, baking powder, baking soda, salt and cinnamon. Stir into wet mixture, just until combined.

4.  Fill greased or lined muffin tins 3/4 full and bake for 25 minutes. Makes 12 muffins.

Zucchini Bread

Recipe modified, original recipe from joyofbaking.com

Warning: this zucchini bread is ridiculously good! I usually make my husband banana bread or some sort of loaf for him to bring with him in his lunches and I decided to give this recipe a try. It was a bad idea though, because I'm sure I ate half of it myself! I couldn't help it, I think this is the best zucchini bread I've ever had. Maybe it was the coconut. I don't know, but if you like baking, this recipe must be added to your recipe box!

What you'll need

1 1/2 cups All-purpose flour
1 tsp Baking soda
1/4 tsp Baking powder
1/4 tsp Salt
1/2 tsp Cinnamon
1/4 tsp Nutmeg
1/2 cup Vegetable oil
1 cup Granulated sugar
2 Eggs
1 tsp Vanilla extract

1 cup Zucchini, grated (about 1 zucchini)

1/2 cup Apple, peeled and grated (about 1 small apple)

1/2 cup Pecans
1/2 cup Coconut (sweetened or unsweetened)

How to
1.  Preheat oven to 350°F. Line a 9 x 5 x 3-inch loaf pan with parchment paper.

2.  In a large bowl, combine the flour, baking soda, baking powder, salt, cinnamon and nutmeg. Set aside.

3.  Using an electric mixer, beat the oil, sugar, eggs and vanilla extract until well blended, about 1-2 minutes. Using a spatula, stir in the zucchini and apple. Add to the dry mixture and stir just until combined. Fold in nuts and coconut.

4.  Pour batter into prepared pan and bake on centre rack until loaf has risen and a toothpick inserted in the centre comes out clean, about 55-65 minutes. Let cool on wire rack, remove from pan when no longer hot to touch. Let cool completely on wire rack.

Lemon-Thyme Biscuits

Recipe from Food Network Magazine.

Here is a delicious new biscuit recipe to try!

What you'll need

2 cups All-purpose flour, plus more for dusting

2 tsp Baking powder

1/4 tsp Baking soda

2 tbsp Wheat germ

1 tsp Kosher salt, plus more for sprinkling

1 tsp Lemon zest, finely grated

1 tsp Fresh thyme, chopped, plus more for sprinkling

4 tbsp Unsalted butter, cold and cut into small pieces

1 cup Buttermilk

How to

1.  Preheat oven to 425°F. Whisk flour, baking powder, baking soda, wheat germ, salt, lemon zest and thyme in a medium bowl. 

2.  Using a pastry blender or your fingers, work the butter into the flour mixture until it is in pea-size pieces. Gently stir in the buttermilk with a wooden spoon until just moistened. The dough will be loose.

3.  Turn dough out onto a lightly floured surface and knead 3-5 times, just until it comes together. (Don't overknead or the biscuits will be tough.) Roll out to 1/2 inch thick, then cut out biscuits using a floured 2-inch-round cutter. 

4.  Arrange on an ungreased baking sheet. Reroll the scraps and cut out more biscuits. Brush the tops with water and sprinkle lightly with salt and thyme.

5.  Bake the biscuits until golden brown, 12-15 minutes. Serve warm. Make about 18 biscuits. 

Seed Biscuits

Recipe by Canadian Living.

It was kind of a rainy cold week this last week. That always puts me in the mood for soup and biscuits. These biscuits are wonderfully light and buttery, despite the heavy sounding ingredients. They were even just as delicious the next day. Really...I couldn't stop eating them.

What you'll need
1 1/4 cups All-purpose flour
1 cup Whole wheat flour
1/4 cup each Sunflower seeds, Flaxseeds and Wheat germ
1 tbsp Sugar
1 tbsp Baking powder
1/2 tsp Salt
1/2 cup Cold butter, cubed
1 cup Milk
1 Egg, lightly beaten
2 tbsp Sesame seeds

How to
1.  In a large bowl, whisk together both flours, sunflowers seeds, flaxseeds, wheat germ, sugar, baking powder and salt.

2.  Using pastry blender, cut in butter until mixture is in coarse crumbs. Stir in milk to form soft slightly sticky dough.

3.  With floured hands, turn out onto lightly floured surface; knead gently 10 times.

4.  Pat into 7-inch square. Cut into quarters. Cut each quarter into 3 strips.

5.  Place 1-inch apart, on ungreased baking sheet. Brush tops with egg; sprinkle with sesame seeds.

6.  Bake in 425°F oven until golden, about 12 minutes. Makes 12 biscuits. 

Cranberry-Hazelnut Bread

Recipe by Real Simple.

I love cranberries in almost anything. This loaf has the perfect blend of tangy, sweet, soft and crunchy. I used pecans rather than hazelnuts, just because that's all I had, but I don't think you can go wrong either way.

What you'll need

1 cup Hazelnuts 

2 tbsp Unsalted butter, melted, plus more for the pan

1 1/2 cups All-purpose flour

1/3 cup Sugar

1/4 cup Light brown sugar, packed

1 tbsp Baking powder

1/2 tsp Kosher salt

1/2 cup Whole milk

2 Eggs

1 tbsp Orange zest, finely grated

1/2 tsp Vanilla extract

1 1/2 cups Cranberries, fresh or frozen

How to

1.  Heat oven to 350°F. If using hazelnuts, spread them on a large rimmed baking sheet and toast in oven, tossing occasionally, until fragrant, 10 to 12 minutes. Rub the warm nuts in a clean dish towel to remove the skins (discard the skins); coarsely chop.

2.  Butter an 8 1/2-by-4 1/2-inch loaf pan. In a medium bowl, whisk together the flour, sugars, baking powder, and salt.

3.  In a small bowl, whisk together the butter, milk, eggs, orange zest, and vanilla; add to the flour mixture and mix until just combined (do not overmix). Fold in the hazelnuts and cranberries.

4.  Transfer the batter to the prepared pan and bake until a toothpick inserted in the center comes out clean, 55-65 minutes, then transfer to a wire rack to cool completely.  

Lemon Yogurt Loaf

Recipe by Canadian Living.

This loaf is perfect to have with your afternoon cup of tea, which is exactly what my sister and I did yesterday, after a long morning of running errands.

What you'll need

1 1/2 cups All-purpose flour

1 3/4 tsp Baking powder

1/2 tsp Baking soda

1/4 tsp Salt

3/4 cup Granulated sugar

1 3/4 tsp Lemon rind, finely grated

2/3 cup Balkan-style plain yogurt

3 Eggs

1/3 cup Vegetable oil

Syrup:

3/4 cup Icing sugar

1/3 cup Lemon juice

How to

1.  In bowl, whisk together flour, baking powder, baking soda and salt.

2.  In large bowl and using fingers, rub sugar with lemon rind. Whisk in yogurt and eggs; whisk in oil. Stir in flour mixture in 2 additions. Scrape into parchment paper-lined 8x14-inch loaf pan.

3.  Bake in 350°F oven until cake tester inserted in centre comes out clean, 40-45 minutes. Let cool in pan on rack for 5 minutes. Remove from pan; place on small tray.

4.  For syrup, in a small bowl, whisk icing sugar with lemon juice until dissolved. Brush over top and sides of loaf, moving loaf around to absorb excess liquid. Let cool on rack.

Raisin Bran Muffins

Recipe by Anna Magazine.

These bran muffins are deliciously moist!

What you'll need

1 cup Golden raisins

1 Egg

1 cup Buttermilk

1/3 cup Canola oil

1/2 cup Brown sugar, packed

1 tsp Vanilla

1 1/4 cup All-purpose flour

1 cup Wheat bran

1 tsp Baking powder

1 tsp Baking soda

1 tsp Cinnamon

1/2  tsp Salt

How to

1.  Preheat oven to 375°F. Place raisins in a small bowl and add enough hot water to cover. Let stand until plump, about 10 minutes and drain.

2.  Meanwhile whisk egg, buttermilk, oil, brown sugar and vanilla in a large bowl. In another bowl, combine flour, bran, baking soda, baking powder, cinnamon and salt. Pour bran mixture over egg mixture; sprinkle with raisins. Stir just until moistened.

3.  Spoon into paper lined muffin cups, filling to top. Bake in center of oven for 20 to 25 minutes or until golden. Cool in pan and transfer to wire rack. Makes 12 muffins.