Currant Nut Whole-Wheat Recipe
Knockout anyone and everyone with this kick ass Currant Nut Whole-wheat recipe. A lip-smacking Dessert, this Currant Nut Whole-wheat completes your spread. In my estimation, if one is a chef, one needs to have a personal recipe of Currant Nut Whole-wheat, just like I do.
Ingredients
3/4 cup all-purpose flour 175 mL
3/4 cup whole-wheat flour 175mL
1/3 cup unprocessed wheat bran, 75 mL(Miller's bran) or oat bran
I tsp baking soda 5mL
1/2 tsp cinnamon 2mL
1/4 tsp ground ginger lmL
1/4 tsp salt 1 mL
l cup low-fat vanilla yogurt 250 mL
1/4 cup vegetable oil 50 mL
1 large egg
1/4 cup packed dark brown sugar 50 mL
1/3 cup chopped walnuts 75 mL
1/3 cup currants 75 mL
Directions
Microwave muffin pan, double paper-lined
In a large bowl, mix together all-purpose flour, whole-wheat flour, bran, baking soda, cinnamon, ginger and salt.
In a blender or food processor, combine yogurt, oil, egg and sugar; process until smooth.
Add half the flour mixture and process until blended.
Scrape down sides of container and add remaining flour mixture; process until smooth.
Pour batter back into bowl and stir in walnuts and currants.
Spoon batter into prepared pan, filling cups three-quarters full.
(Baking may have to be done in batches). Microwave on High for 3 to 4 minutes, rotating muffin pan a quarter-turn twice.
Tops should spring back when gently pressed.
Let stand for 3 to 5 minutes.
There will be moist spots on top but these will dry upon standing.
HINT: The secret to making good microwave muffins is to use crumbs instead of flourbread, graham cracker or others - or try combining two or more.
Flour apparently can cause problems in this type of oven.
For example, if your recipe calls for 1 1/2 cups (375 mL) flour, use 1 cup (250 mL) of one type of crumbs and 1/2 cup (125 mL) of another.
In a large bowl, mix together all-purpose flour, whole-wheat flour, bran, baking soda, cinnamon, ginger and salt.
In a blender or food processor, combine yogurt, oil, egg and sugar; process until smooth.
Add half the flour mixture and process until blended.
Scrape down sides of container and add remaining flour mixture; process until smooth.
Pour batter back into bowl and stir in walnuts and currants.
Spoon batter into prepared pan, filling cups three-quarters full.
(Baking may have to be done in batches). Microwave on High for 3 to 4 minutes, rotating muffin pan a quarter-turn twice.
Tops should spring back when gently pressed.
Let stand for 3 to 5 minutes.
There will be moist spots on top but these will dry upon standing.
HINT: The secret to making good microwave muffins is to use crumbs instead of flourbread, graham cracker or others - or try combining two or more.
Flour apparently can cause problems in this type of oven.
For example, if your recipe calls for 1 1/2 cups (375 mL) flour, use 1 cup (250 mL) of one type of crumbs and 1/2 cup (125 mL) of another.
