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Molasses Bran Muffins
Used with permission from the new
Ontario Seasonal Cookbook
Alterations should be made to fit with your dietary needs. Please
consult with your medical team before you attempt to make this recipe.
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Molasses Bran Muffins makes 12 muffins
11⁄4 cups (310 mL) bran cereal
11⁄2 cups (375 mL) -buttermilk
3⁄4 cup (175 mL) molasses
1⁄2 cup (125 mL) canola or sunflower oil
1 egg, beaten
2⁄3 cup (150 mL) pitted dates, chopped
13⁄4 cups (435 mL) flour
1 Tbsp (15 mL) baking powder
1 tsp (5 mL) baking soda
pinch of salt
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Instructions
- Preheat oven to 400˚ F (200˚ C) and spray a muffin tin with nonstick spray
- Set aside
- In a bowl, mix the cereal and buttermilk and let stand for 5 minutes
- Add the molasses, oil and egg, and stir to combine
- Stir in the dates
- Set aside
- In another bowl, sift together the dry ingredients
- Fold the dry into the wet until just combined, then fill each muffin tin almost full with batter
- Bake for 12 to 15 minutes or until the tops of the muffins spring back with light pressure
- Allow to cool for 5 minutes and then remove from pan
Molasses was the most common household sweetener up until the late 19th century because of the high cost of refined sugar. The cost was why so many historical recipes such as ginger cookies and cakes, shoofly pie, baked beans and taffy feature molasses and are still common today. There are three types of molasses on the market: unsulphured, sulphured and blackstrap. Unsulphured molasses is the highest quality and most pure molasses. Blackstrap molasses, which should also be unsulphured, is an excellent source of iron and is high in calcium and copper. Sulphured molasses should be avoided. The Redpath Sugar Company, a fixture on the Toronto waterfront for over 75 years, produces molasses in Ontario from imported sugar cane or domestically grown sugar beets. The Redpath label is Canada’s oldest continuously used logo for a food company.
Tip
Buttermilk and sour milk are often used interchangeably in recipes. To make your own sour milk, put 2 to 3 tsp (5 to 10 mL) of lemon juice or vinegar in a measuring cup and add enough milk for 1 cup (250 mL) of liquid. Let the mixture sit for about 10 minutes.
About 10 percent of all sugar in Canada comes from sugar beets, and though they were originally grown in Ontario, the prairie provinces now produce all the sugar beets that are grown.
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