Morning Muffins with Bran and Raspberries

Ready for a moist, tender and satisfying muffin?  Unless you're having brunch, you don't need much more than one or two of these healthy little devils (maybe add some yogurt?).  They're so easy; plus, you can make ahead and keep in the refrigerator a few days or just freeze.  I've had this recipe drafted for some time...thought I should share it while raspberries are still in peak season.

                                      What A Way To Start The Day!

                                        Or, Take A Mid-Day Break!


Adapted from cooks.com recipe search

Makes 18 muffins

Ingredients

• 3/4 c. Kellogg's Original All-Bran cereal
• 1 c. buttermilk*
• 1 egg, slightly beaten
• 1 c. light brown sugar
• 1/3 c. vegetable oil (I used canola oil)
• 1 1/4 c. sifted all-purpose bleached baking flour
• 1 tsp. baking soda
• 1/4 tsp. salt
• 3/4 tsp. ground cinnamon
• 1/4 tsp. ground nutmeg
• optional:  1/2 c. toasted chopped walnuts
• 1 c. fresh or frozen raspberries*

*Tips:  Since I don't typically buy buttermilk, I use Saco cultured buttermilk blend which is a canned powder:  refer to the can for directions and proportions on mixing with water.  If you elect to use this blend, I suggest you make a cup ahead for this recipe and add as you normally would add buttermilk.  I've found this blend at Kroger and Walmart, and you can also order it through Amazon.

The original recipe called for raisins and carrots or apples.  These sound like great options if you want to try them: see the link above.

Directions

1. In a medium bowl, mix the All-Bran, buttermilk, egg, brown sugar and vegetable oil.  
2. Preheat the oven to 425º and let the muffin batter stand for 10 minutes.  
3. In a larger bowl, combine the dry ingredients (and the optional nuts if you like).  
4. Make a well in the center of the dry ingredients and add the buttermilk-bran mixture: mix just enough to incorporate the dry ingredients.  Gently fold in the raspberries.  The batter should be lumpy.
5. Line the muffin tins with paper liners or grease well.  Fill 1/2 full with the batter.  Bake for 15 to 17 minutes or until a toothpick comes out clean when inserted in the center of a muffin.  Cool the muffins in the pans about 5 minutes before releasing.

Spread some butter* on these beauties, have a nice cup of coffee and you're guaranteed to enjoy your day!

*Since I've made this recipe, I've made a raspberry butter which would be fantastic with these muffins...see my Very Berry Butter (adapted from Foodista).

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Frozen Margarita {Yes, I Have No Tequila!} Pie

That's true...I have no Tequila and it's not that I'm opposed to alcohol...I'm just opposed to buying it!  Just kidding! I didn't want to bother with buying Tequila for this pie, so I went online and found a really neat substitution list for alcohol: http://whatscookingamerica.net/alcoholsub.htm.  Since I was not particularly interested in finding cactus juice (as one alternative this list offered), I bought a really inexpensive can of guava nectar beverage and it worked great!

I just happened to have Triple Sec (probably left over from my adult son's Bris?...I dunno). In lieu of the Triple Sec, Cointreau should work well; however, if you want to substitute for that (as my handy list suggests), you might try frozen orange juice concentrate. This could easily be a "Virgin Pie"!

This pie is amazingly easy and absolutely delicious!  Just make sure you freeze it well (at least overnight) before you serve it!

                                            What'll Ya Have?

                                 Make Mine A Frozen Margarita Pie!

Inspired by Southern On Occasion cookbook offered by the Junior League of Cobb-Marietta, GA @ www.jlcm.org as seen in Our Town Magazine

Serves 6- 8

Ingredients

• 1 1/4 c. finely crushed pretzels (approx. 4 oz.)*
• 1/2 c. butter (You can use margarine, but I've used both in this recipe and...as Paula D would agree...butter is better!)
• 1/4 c. sugar
• 1 (14 oz) can sweetened condensed milk (not evaporated!)
• 1/3 c. frozen lime juice concentrate (for limeade)
• 3 TB Tequila or guava nectar canned beverage (fairly easy to find...Kroger carries it)
• 3 TB Triple Sec (which I used) or Cointreau (or you could try frozen orange juice concentrate)
• One 8 oz. container frozen whipped topping (slightly thawed for about 10 minutes)
• One can whipped cream for garnish
• One lime for garnish

*Tip:  Crush the pretzels finely...not into a powder.  Crushing between two sheets of wax paper with a rolling pin works well.

Directions

1. Melt the butter in the microwave on 50% power for about 15 seconds at a time until liquid.  Mix the melted butter well with the crushed pretzels and sugar.  Spray a 9" freezable pie plate with a butter-flavored cooking spray.  Press the crumb mixture as evenly as possible over the bottom and sides of the pie plate.
2. Whisk the condensed milk, frozen lime juice concentrate, Tequila or guava nectar and Triple Sec or Cointreau (or frozen orange juice concentrate) in a bowl and mix well.  Thoroughly mix in the slightly thawed whipped topping.
3. Pour the pie filling into the prepared pan and freeze at least overnight.
4. Zest about 1/2 the lime and make lime curls with the other half.
5. Just before serving, pipe either the whole pie or one slice at a time with the whipped cream and garnish with the lime zest and about two lime curls per slice.  Beautiful!**

**Tip: Have your serving items and utensils ready and keep the pie in the freezer until you are literally ready to serve it!

                                     Have Your Drink & Eat It Too!

                                                    OLE`!!                    

You and your guests will enjoy and find this light and refreshing dessert the perfect ending to your perfect summer meal.

Excuse me, my mouth has been watering the whole time I was preparing this post...I have to get another slice!

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