The Taste Traveller

orange wheat germ muffins

I was going to call these Vitamin C Muffins as I think of them that way and last week, believe me, we all needed some more vitamin C around here. We're all still fighting colds - the kind with the cough that drags on and on. Of course, this could be because of what I like to call the 'Olympics Fun' outings we've been having while the games have been on here in Vancouver. We've headed out on either milder, but wet days or sunny, but cooler days. We've been having some amazingly mild weather here, but occasionally that cold stuff will sneak up on us. Here are some pictures while we were out amongst the Olympics fun around town. 

 

  

I'm going to do a vegan version of these muffins, so watch out for that! 

I adapted my recipe from one in my The Complete Canadian Living Baking Book: The Essentials of Home Baking, a beautiful book with much more for me to try out. Theirs are Date Orange Muffins. I used raisins, more orange juice and I added 1/4 cup of wheat germ. Here's my adapted recipe:

Ingredients:

• 2 cups (500 ml) all-purpose flour
• 1/2 cup (125 ml) granulated sugar
• 2 tablespoons (25 to 30 ml) grated orange rind
• 2 tsp (10 ml) baking powder
• 1 tsp (5 ml) baking soda
• 1/2 tsp (2 ml) salt
• 1 egg
• 3/4 cup (175 ml) orange juice
• 1/4 cup (50 ml) milk
• 1/4 cup (50 ml) vegetable oil
• 1 tsp (5 ml) vanilla
• 1 cup (250 ml) raisins

  

Method:

Preheat oven to 375⁰ F (190⁰ C).

Line 12 muffin cups with paper liners or grease them. 

In a large bowl, mix together flour, sugar, orange rind, baking powder, baking soda and salt. 

In another bowl, beat egg; whisk in orange juice, milk, oil and vanilla. Add to dry ingredients. 

Add raisins. 

Stir just until the dry ingredients are moist. Spoon into prepared muffin cups. filling three-quarters full. 

Bake in the centre of the oven until firm to the touch, about 20 minutes. Let cool in the pan for 5 minutes. Transfer to cooling rack to let the muffins cool. These can be stored at room temperature for a few days or frozen for up to 2 weeks. I actually had a few of these longer than 2 days and found warming them in the microwave had them tasting - almost - fresh baked. 

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Scottish oat and fruit scones

After several mornings of eggs and toast I thought it was time for a change, and whipped these up for us. My Mom is a real scone fan, but had never made these and could not say enough good things about them. My stepdad George also enjoyed them. Looking for a healthy, filling breakfast to break up your usual routine? These fit the bill nicely. They are chewy with the rolled oats, and could easily handle variations in the dried fruit addition. As they are quite hearty with there being more oats than flour you may feel like you are eating healthier than other types of scones would warrant. The recipe calls for currants, but I used a mixture of currants and raisins. I think they would be even better with dried cranberries. Some lemon rind would add a nice freshness too. I'll try this and let you know how they turn out. 

These scones are easy to make and they are super as a last minute breakfast. These are also the first scones I've ever made. I always have fallen back on muffins as I felt I could make them healthier, but these are loaded with oats so really they are just as healthy as many muffins. 

Here's the basic recipe, from Muffins and More (Company's Coming). I've added some suggestions of variations you might like to try. 

Ingredients:

• 1 1/2 cups (350 ml) all-purpose flour
• 2 cups (450 ml) rolled oats
• 1/4 cup (50 ml) granulated sugar
• 4 tsp (20 ml) baking powder
• 1/2 tsp (2 ml) salt
• 1/2 cup (125 ml) currants (and/or raisins or dried cranberries)
• 1 egg, beaten
• 1/2 cup (125 ml) butter, melted
• 1/3 cup (75 ml) milk
• granulated sugar to sprinkle

Other ingredients ideas:

• dried cranberries
• lemon rind
• orange rind
• finely chopped apple

Method:

Mix the first 6 ingredients in a large bowl. Make a well in the center. 

In another bowl beat the egg until frothy. Mix in melted butter and milk. Pour into well. Stir the mixture to make a soft dough. Shape into two circles about 6 inches (15 cm) across. Transfer to a greased or parchment paper covered baking sheet. Score the top of each circle to make approximately 8 triangular wedges. Sprinkle with sugar. 

Bake in 425⁰ F (220⁰ C) oven for 15 minutes, until risen and browned. I needed to add some time on to get the desired brown tone. Slice or split, and spread with butter or your favourite topping. Jam, marmalade, honey or cheese are all good toppings. 

A cranberry and lemon rind variation to come soon! I'd also like to try these with a more savoury twist - perhaps with a spice or two added and a bit of cheese or onion, something similar to the buttermilk soda bread I made awhile back. I'll let you know how it goes. For the next few posts I'm going to feature some healthy, cleansing soups to start off the New Year after too much sitting and eating (for me anyway). Happy New Year to everyone who visits me here.