Do YOU know the Muffin Man?

As we have been ranting about the U.S. Farm bill all week, I am reminded that 45 MILLION people in the states are seeking public assistance to feed their families.  Still, there is no impetus to act on the bill that would provide SNAP – Supplemental Nutrition Assistance Program or whatever might help agri-business families across this great land.  Doesn’t that just make you scratch your head and say, “HUH?”  So what are hungry people to DO?  Little children have no understanding about this; they only want to go to bed with full tummies.

One of the foods we can make for our families that nourishes and fills little tummies – and big ones, too! – is muffins.  They can be dessert, sometimes.  They are often considered to be comfort food.   They will fit into any menu and with all their goodness they are kind to food budgets.  Muffins are loaded with good fiber and they tickle the palate with deliciousness.

Carrot and Bran Muffins

Ingredients:

1  cup whole wheat flour

3/4  cup all purpose flour

3/4  cup wheat bran

1  1/2  teaspoons baking soda

1  teaspoon ground cinnamon

1/4  teaspoon salt

1/2  cup crushed canned pineapple, juice and all

1/2  cup honey

1/3   cup vegetable oil

2  large eggs, beaten slightly

2  medium carrots, peeled and grated

3/4  cup raisins

2/3  cups chopped nuts  *Optional

1  heaping tablespoon unsalted sunflower seeds

METHOD:

Preheat oven to 375*.  Using muffin pans, line the cups with paper liners. 

***If you do not have muffin pans you could use a greased loaf pan.  I promise the Kitchen Police will not storm your house for this ‘transgression’.  grin

Whisk together the flours, wheat bran, baking soda, cinnamon and salt in a large mixing bowl.

Combine the pineapple with the juice, honey, oil, eggs, and carrots in another mixing bowl.  Stir the wet mixture into the flour til it is moist all the way through. This batter will be very thick.

Fold in the raisins and nuts.  Sprinkle the sunflower seeds over top of each muffin.

Bake for about 20 minutes; they should feel firm when gently pressed.  When they come out of the oven, take them out of the cups and cool on a rack.  These are best when served warm but they’ll travel well in lunch boxes, too.

***If you use a loaf pan bake these until the loaf  is  nicely browned and firm when gently pressed.  Just cool the pan on a rack and cut slices to serve.

Now, my dear Club Members, do not fret if you have no sunflower seeds.  If you do have nuts you might crush some and sprinkle those atop the muffins.  You could omit them altogether and nobody will have died.  giggle

For those of you who have popped in to comment on previous blog posts, please know that you have our undying gratitude.  We post on this blog as often as possible in order to assist you in some small way to s t r e t c h your food budgets.  We GET how difficult it is to feed the ones you love when you are using SNAP or WIC or food from a food bank or food pantry.  We sympathize with those who use food commodities and those who are living on a dime out of necessity or choice.  We are here to cover the backs of you who simply revel in saving money, also.

If you want to know the truth of the matter, it is an honor to be of service to you.  We just hope it is helpful to you, dear Club Members.

Now, let’s just hope Congress gets busy and gives its blessing to the SNAP program…

Connie Baum

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PS/ Have you sent your story to the Public Insight Network?  If not, they are waiting to hear from YOU.  There is nothing to buy and it is easy to tell them whatever you want them to know.  Click here:  Public Insight Network.

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