Here we are half way through June.
I am really looking forward to the summer months ahead and some hot hot hot weather!
Please be advised that my week of holidays this summer is
August 8-12.
I would like to share with you a staple recipe from my kitchen.
My husband and I love these muffins!
The blueberries and pomegranate provide loads of antioxidants.
Antioxidants can slow down, or even stop, damage to your body's cells.
These muffins are really simple to make and are perfect for breakfast or a snack.
Enjoy!
Ingredients:
1/2 cup of Pomegranate juice
2/3 cup almond milk (I use chocolate)
1/2 cup of blueberry yogurt
1/3 cup safflower oil
1/2 cup brown sugar (slightly packed)
2 cups bran
1 cup self-rising pastry flower
1/4 tsp salt
1/2 tsp baking soda
1 cup fresh blueberries
Method:
Preheat oven to 375 degrees.
In a saucepan, bring the pomegranate juice to a boil then decrease heat
and reduce to about half, about 5 minutes.
Remove juice from heat and let cool, set aside.
Combine milk, yogurt, oil, and brown sugar in a large bowl.
Combine bran, flour, salt, soda, and blueberries then add to wet ingredients and stir.
Finally, pour pomegranate juice over all to moisten.
Lightly spray a muffin tin and generously spoon in the batter.
Bake 25 minutes.
Cool on rack.
Makes 1 dozen muffins.
And that's it!
Don't they look delicious.
Also - this week Jen is back!
Although we love Mary at the front desk we are excited to welcome back Jen from her maternity leave.
Jen will be back to the office Thursday & Friday mornings.
Welcome back Jen!
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