tag:blogger.com,1999:blog-14441353618695440442024-03-08T14:02:02.995-06:00Just Us Moms in the KitchenA virtual recipe box for our crazy, busy group of friends.Kristinehttp://www.blogger.com/profile/11218129337672237684noreply@blogger.comBlogger98125tag:blogger.com,1999:blog-1444135361869544044.post-90710306428177422692009-02-08T20:59:00.003-06:002009-02-08T21:00:47.793-06:00Crockpot Coconut BeefHead on over to the Year of Crockpotting (an AMAZING site, full of creative, delicious-sounding recipes) for a yummy <a href="http://crockpot365.blogspot.com/2008/08/cocount-beef-crockpot-recipe.html">Coconut Beef</a> recipe that I made this week. Couldn't be easier, and for those that like the sweet, milky flavor of coconut, this is a good fit.Kristinehttp://www.blogger.com/profile/11218129337672237684noreply@blogger.com2tag:blogger.com,1999:blog-1444135361869544044.post-43213262852677016262009-01-21T12:02:00.005-06:002009-01-21T12:09:03.762-06:00King Arthur's Beautiful Burger BunsOh these were terrific, my new go-to recipe. They did make 8 HUGE buns, I may make 10-12 smaller buns next time. I did the dough in my bread machine & it was perfect. These would be perfect buttered & grilled a bit before putting a juicy burger on them!<br /><br /><a href="http://www.kingarthurflour.com/shop/RecipeDisplay?RID=31">Beautiful Burger Buns</a>Michelehttp://www.blogger.com/profile/18057193883997437818noreply@blogger.com5tag:blogger.com,1999:blog-1444135361869544044.post-84041884995786966562009-01-20T09:54:00.004-06:002009-01-20T10:00:14.866-06:00SL Chuck Roast BBQ<div class="rcpdetail" id="ingredients"> <span style="font-weight: bold;"><span style="font-weight: bold;">Here is the recipe "as is". We didn't really like the flavor of the bbq sauce that you make up at the end with the ketchup, so I simply mix up the cola thru the red pepper dump the entire amount of marinade over the roast & onions. It gives the beef the BEST flavor with that alone. I shred & return to the au jus to soak a bit. We usually eat it just like that on buns or add bbq sauce if you want.</span><br /><br />Ingredients<br /></span><div class="rcpdetail" id="ingredients"> <ul><li> 1 (2- to 2 1/2-pound) boneless chuck roast, trimmed</li><li> 2 medium onions, chopped</li><li> 3/4 cup cola carbonated beverage</li><li> 1/4 cup Worcestershire sauce</li><li> 1 tablespoon apple cider vinegar</li><li> 2 cloves garlic, minced</li><li> 1 teaspoon beef bouillon granules</li><li> 1/2 teaspoon dry mustard</li><li> 1/2 teaspoon chili powder</li><li> 1/4 teaspoon ground red pepper</li><li> 1/2 cup ketchup</li><li> 2 teaspoons butter or margarine</li><li> 6 hamburger buns</li></ul> </div><!-- end class="rcpdetail" --> <div class="rcpdetail" id="preparation"> <p>Combine roast and chopped onion in a 4-quart slow cooker.</p><p>Combine cola and next 7 ingredients; reserve 1/2 cup in refrigerator. Pour remaining mixture over roast and onion.</p><p>Cook, covered, on LOW 10 hours or HIGH 6 hours or until roast is very tender; drain and shred roast. Keep warm.</p><p>Combine reserved 1/2 cup cola mixture, ketchup, and butter in a small saucepan; cook mixture over medium heat, stirring constantly, just until thoroughly heated. Pour over shredded roast, stirring gently. Spoon onto buns, and serve with potato chips and pickle spears, if desired.</p> </div><!-- end class="rcpdetail" --> <div class="rcpdetail" id="byLine"> <span class="item_credit_date"><em>Southern Living</em>, MARCH 1996</span> </div><br /></div>Michelehttp://www.blogger.com/profile/18057193883997437818noreply@blogger.com0tag:blogger.com,1999:blog-1444135361869544044.post-17908403522653668092008-11-25T14:48:00.004-06:002008-11-25T14:50:47.767-06:00Caramel (or Peppermint) Thumbprint Cookies<table width="100%" border="0" cellpadding="0" cellspacing="0"><tbody><tr valign="top" align="left"><td width="289"><ul><li>66 <span style="border-bottom: 1px dashed rgb(0, 102, 204); background: transparent none repeat scroll 0% 0%; cursor: pointer; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial;" class="yshortcuts" id="lw_1227637642_0">HERSHEY'S KISSES</span> Brand Milk Chocolates filled with <span style="border-bottom: 1px dashed rgb(0, 102, 204); background: transparent none repeat scroll 0% 0%; cursor: pointer; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial;" class="yshortcuts" id="lw_1227637642_1">Caramel</span> </li><li>1 family size (13x9-in. pan) original supreme brownie mix with HERSHEY'S Syrup Pouch </li><li>1/4 cup HERSHEY'S Cocoa</li><li>2 eggs</li><li><span style="background: transparent none repeat scroll 0% 0%; cursor: pointer; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial;" class="yshortcuts" id="lw_1227637642_2">1 tablespoon vegetable oil</span></li><li>1 tablespoon water</li><li>1 cup ground pecans (optional) </li><li>2 teaspoons milk </li></ul> </td> <td align="right"><br /></td> </tr> </tbody></table> <p><strong>Instructions:</strong><br /> <br /> 1. Remove wrappers from chocolates. Lightly grease cookie sheets.<br /><br />2. Beat brownie mix, pouch of syrup, cocoa, eggs, oil and water in medium bowl until well blended. Cover; refrigerate about 1 hour or until thoroughly chilled (dough will still be sticky).<br /><br />3. Heat oven to 350°F. Shape dough into 48 1-inch balls. (Return dough to refrigerator if necessary or drop by rounded teaspoons onto wax paper-lined trays and refrigerate about 10 minutes.) Roll balls in pecans, if desired. Place on prepared cookie sheet; press thumb gently in center of each cookie. Bake 9 to 11 minutes or until set. Cool slightly; remove from cookie sheet to wire rack. Cool completely.<br /><br />4. Place 18 caramel filled chocolates and milk in small microwave-safe bowl. Microwave at MEDIUM (50%) 30 seconds; stir. If necessary, microwave at MEDIUM an additional 10 seconds at a time, stirring after each heating, until chocolates are melted and smooth when stirred. Spoon slightly rounded 1/4 teaspoon caramel filling in each indentation. Lightly press chocolate in center of each cookie. 48 cookies.</p><p><br /></p><p>I wanted to use the seasonal white chocolate peppermint/candy cane kisses. So, I modified the recipe by using those instead of the caramel, and leaving off the crushed nuts. I do have to warn you that the batter is extremely sticky! However, the cookies are really good and the chocolate/peppermint combo is tasty!<br /></p>Darbyhttp://www.blogger.com/profile/04998897494252296220noreply@blogger.com2tag:blogger.com,1999:blog-1444135361869544044.post-50386425993287317862008-10-27T14:06:00.000-05:002008-10-27T14:09:54.490-05:00Peanut Butter Chocolate Chip CookiesPeanut Butter Cookies<br />Adapted from the Magnolia Bakery Cookbook<br /><br />1 1/4 cups all-purpose flour<br />3/4 teaspoon baking soda<br />1/2 teaspoon baking powder<br />1/4 teaspoon salt<br />1/2 cup unsalted butter, softened<br />1 cup peanut butter at room temperature (smooth is what we used, but I am pretty sure they use chunky at the bakery)<br />3/4 cup plus 1 tablespoon (for sprinkling) sugar<br />1/2 cup firmly packed light brown sugar<br />1 large egg, at room temperature<br />1 tablespoon milk<br />1 teaspoon vanilla extract<br />1/2 cup peanut butter chips<br />1/2 cup chocolate chips<br /><br />Preheat oven to 350 degrees.<br /><br />In a large bowl, combine the flour, the baking soda, the baking powder, and the salt. Set aside.<br /><br />In a large bowl, beat the butter and the peanut butter together until fluffy. Add the sugars and beat until smooth. Add the egg and mix well. Add the milk and the vanilla extract. Add the flour mixture and beat thoroughly. Stir in the peanut butter chips. Place sprinkling sugar on a plate. Drop by rounded teaspoonfuls into the sugar, then onto ungreased cookie sheets, leaving several inches between for expansion. Using a fork, lightly indent with a crissscross pattern (I used the back of a palette knife to keep it smooth on top), but do not overly flatten cookies. Bake for 10 to 12 minutes. Do not overbake. Cookies may appear to be underdone, but they are not.<br /><br />Cool the cookies on the sheets for 1 minute, then remove to a rack to cool completely.Darbyhttp://www.blogger.com/profile/04998897494252296220noreply@blogger.com0tag:blogger.com,1999:blog-1444135361869544044.post-15855051639724389342008-10-23T18:46:00.002-05:002008-10-23T18:49:03.900-05:00Anita's Peanut Butter BrowniesHeaven in a pan!<br /><br />1/2 c peanut butter<br />1 c sugar<br />2 eggs<br />1 baking powder<br />1/2 t vanilla<br />6 T butter<br />1/4 c packed brown sugar<br />1 c flour<br />1/4 t salt<br />6 oz peanut butter chips<br /><br />Glaze:<br />1 c powdered sugar<br />2 T peanut butter<br />Enough milk to make a medium-thick icing (3-4 T)<br /><br />Cream the peanut butter, sugars, butter and eggs well. Add vanilla. Stir in dry ingredients and chips. Pour into a greased 9x9 pan. Bake at 350 for 30-40 min. Cool and glaze.Darbyhttp://www.blogger.com/profile/04998897494252296220noreply@blogger.com0tag:blogger.com,1999:blog-1444135361869544044.post-68198523987638839532008-10-23T18:44:00.002-05:002008-10-23T18:46:38.228-05:00Elvis CakeIf you like bananas, you'll like this cake!<br /><br />1 white cake mix<br />2-3 ripe bananas, mashed<br />6oz chocolate chips<br /><br />Mix cake according to package directions, adding bananas and chips. Pour into a 9x13 pan (greased according to box directions). Sprinkle with streusel (see below), and bake at 325 for 30-45 minutes.<br /><br />Streusel:<br /><br />1/2 c flour<br />1/2 c sugar<br />1/2 c peanut butter<br />Mix these until crumbly, and spread over cake.Darbyhttp://www.blogger.com/profile/04998897494252296220noreply@blogger.com0tag:blogger.com,1999:blog-1444135361869544044.post-57655345566765207452008-10-23T18:36:00.002-05:002008-10-23T18:42:23.324-05:00Anita's Apple Bread1/2 c sour cream<br />2 c sugar<br />3/4 c oil<br />3 eggs<br />1 t cinnamon<br />2 t vanilla<br />1 t salt<br />1/2 t nutmeg<br />2 c shredded apples<br />3 c AP flour<br />1 t baking soda<br /><br />Topping: 2T butter, melted; 1/2 c sugar, 1 t cinnamon, 1/4t nutmeg<br /><br />Preheat oven to 350. Grease and flour 2 loaf pans. In a large bowl, mix sour cream, sugar, oil, eggs, spices and apples. In a separate bowl, combine the flour and the baking soda. Add dry ingredients to the wet mixture and stir only until moist. Divide evenly between the two pans.<br /><br />Pour butter over batter in pans, dividing evenly. Sprinkle with sugar mixture.<br /><br />Bake 50-60min or until a tester inserted in middle comes out clean.Darbyhttp://www.blogger.com/profile/04998897494252296220noreply@blogger.com1tag:blogger.com,1999:blog-1444135361869544044.post-9309476625055542832008-10-22T15:33:00.001-05:002008-10-22T15:37:49.336-05:00Loaded Mashed Potato Casserole5 1/2 c mashed potatos (can use real or instant)<br />1/2 c milk<br />1 8oz pkg cream cheese (can use lite)<br />1 c sour cream (can use lite)<br />2 t parsley flakes<br />1 t garlic salt<br />1/4 t nutmeg<br />3/4 c cheddar cheese, shredded<br />1/2 c cooked/crumbled bacon<br /><br />Beat the first 7 ingredients until smooth. Pour into a lightly greased 9x13 baking dish. Sprinkle with cheese and bacon. Cover and bake at 350 for 30 minutes. If you like your bacon extra crispy, wait and sprinkle it on the last 5-10min of baking.Darbyhttp://www.blogger.com/profile/04998897494252296220noreply@blogger.com0tag:blogger.com,1999:blog-1444135361869544044.post-15908823718904076632008-10-22T15:25:00.005-05:002008-10-23T12:34:03.693-05:00Amazing Cornmeal Muffins1 3/4 cups cornmeal<br />3/4 cup all-purpose flour<br />4 teaspoons baking powder<br />1/4 teaspoon baking soda<br />1 teaspoon salt<br />1/4 cup white sugar<br />2 cups buttermilk<br />2 eggs<br />1/4 cup vegetable oil<br /><br />Preheat oven to 450 degrees and grease 12 muffin pans.<br /><br />In a large bowl, mix together the dry ingredients. In a separate bowl, mix together the buttermilk, eggs and vegetable oil. Add the wet ingredients to the dry and mix only until moistened. Pour into prepared muffin cups. Bake 15min or until done. <style>rgin:0in; margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:12.0pt; font-family:"Times New Roman"; mso-fareast-font-family:"Times New Roman";} @page Section1 {size:8.5in 11.0in; margin:1.0in 1.25in 1.0in 1.25in; mso-header-margin:.5in; mso-footer-margin:.5in; mso-paper-source:0;} div.Section1 {page:Section1;} /* List Definitions */ @list l0 {mso-list-id:1638563745; mso-list-type:hybrid; mso-list-template-ids:269914376 67698703 67698713 67698715 67698703 67698713 67698715 67698703 67698713 67698715;} @list l0:level1 {mso-level-tab-stop:.25in; mso-level-number-position:left; margin-left:.25in; text-indent:-.25in;} ol {margin-bottom:0<br /></style><div style="text-align: center;"> </div><p style="text-align: center;" class="MsoNormal"><o:p> </o:p></p>Darbyhttp://www.blogger.com/profile/04998897494252296220noreply@blogger.com0tag:blogger.com,1999:blog-1444135361869544044.post-40239184067058677192008-10-22T13:18:00.002-05:002008-10-22T13:21:46.365-05:00Martha's Vegetable Beef SoupIn honor of my mother, who tweaked this recipe for several years. We served this at my house on Christmas night when I was growing up. Great served with cornbread!<br /><br />1lb ground beef<br />1 10oz package frozen mixed vegetables<br />1 can beef broth (can use low sodium)<br />1 14oz can stewed tomatoes<br />1 8oz can tomato sauce<br />1/4 c dry onion soup mix<br />1 T sugar<br /><br />Brown the beef in a pot (sometimes I add minced garlic and onion) until brown. Drain off excess fat. Add all other ingredients and stir. Bring to a boil, reduce heat to low and cover. Cook for 20-30 more minutes (or longer if you have the time).<br /><br />The longer it cooks and sits together the better it is. It freezes really well too!Darbyhttp://www.blogger.com/profile/04998897494252296220noreply@blogger.com0tag:blogger.com,1999:blog-1444135361869544044.post-73293556298379160872008-10-14T21:44:00.002-05:002008-10-14T21:46:14.955-05:00Homemade BreadsticksSo easy. <a href="http://chocolateonmycranium.blogspot.com/2008/08/breadsticks.html">This recipe</a> is awesome, and it makes restaurant-quality breadsticks that are a great addition to any meal. Try them... you'll be hooked!Kristinehttp://www.blogger.com/profile/11218129337672237684noreply@blogger.com1tag:blogger.com,1999:blog-1444135361869544044.post-23633731197968275532008-10-14T21:42:00.001-05:002008-10-14T21:43:55.091-05:00Blondies with Chocolate Chips & WalnutsCourtesy of Martha Stewart, <a href="http://www.marthastewart.com/recipe/blondies-with-chocolate-chips-and-walnuts?lnc=5a79cf380e1dd010VgnVCM1000005b09a00aRCRD&rsc=cf_link&comments_page=2#conversation-container">these</a> are so easy, and so good. Wow. They are a new favorite quick big-hit dessert.Kristinehttp://www.blogger.com/profile/11218129337672237684noreply@blogger.com0tag:blogger.com,1999:blog-1444135361869544044.post-26678382080708578052008-10-14T21:41:00.000-05:002008-10-14T21:42:12.236-05:00Powerball CookiesYummy little kid-friendly treats, from <a href="http://wondertime.go.com/life-at-home/article/powerball-cookies.html">Wondertime</a>.Kristinehttp://www.blogger.com/profile/11218129337672237684noreply@blogger.com0tag:blogger.com,1999:blog-1444135361869544044.post-51758455543511837302008-10-14T21:39:00.002-05:002008-10-14T21:41:35.780-05:00Deep Dish Pizza CrustGreat, great <a href="http://www.momadvice.com/blog/2008/09/notebook-experiments-can-i-make-deep.htm">recipe</a>. Brian LOVED it.Kristinehttp://www.blogger.com/profile/11218129337672237684noreply@blogger.com0tag:blogger.com,1999:blog-1444135361869544044.post-10171224328986871052008-10-14T21:38:00.002-05:002008-10-14T21:39:00.463-05:00Yummy-looking healthy cookiesFrom <a href="http://www.101cookbooks.com/archives/nikkis-healthy-cookies-recipe.html">101Cookbooks.com</a>...Kristinehttp://www.blogger.com/profile/11218129337672237684noreply@blogger.com0tag:blogger.com,1999:blog-1444135361869544044.post-33969370815444419952008-10-14T21:34:00.002-05:002008-10-14T21:38:15.935-05:00Apples, Apples & More Apples!All in your slow cooker...<br /><a href="http://crockpot365.blogspot.com/2008/09/crockpot-applesauce-recipe.html">Applesauce</a><br /><a href="http://crockpot365.blogspot.com/2008/10/crockpot-apple-butter-recipe.html">Apple butter</a><br /><a href="http://crockpot365.blogspot.com/2008/05/crockpot-apple-dumpling-recipe.html">Apple dumplings</a><br /><a href="http://crockpot365.blogspot.com/2008/02/creamy-crockpot-apple-oatmeal.html">Apple oatmeal</a>Kristinehttp://www.blogger.com/profile/11218129337672237684noreply@blogger.com0tag:blogger.com,1999:blog-1444135361869544044.post-40988031454717753162008-10-14T21:32:00.002-05:002008-10-14T21:32:57.905-05:00Crockpot Chicken Curry with Sweet Potatoes & Coconut RiceIf you like curry, you'll probably like<a href="http://workitmom.com/bloggers/orderingdisorder/2008/02/21/in-the-crockpot-chicken-curry-with-sweet-potatoes-and-coconut-rice/"> this</a>!Kristinehttp://www.blogger.com/profile/11218129337672237684noreply@blogger.com0tag:blogger.com,1999:blog-1444135361869544044.post-42341906597274642712008-10-14T21:30:00.001-05:002008-10-14T21:30:34.415-05:00Crunchy Chicken a la Darby<strong></strong>3 boneless skinless chicken breasts, cooked and shredded/chopped<br />Coarse garlic salt and black pepper<br />1 1/2 cans low fat or healthy choice cream of chicken soup<br />1/2 of an 8oz container of fat free sour cream<br />3/4 cup cooked rice<br />40 Ritz crackers<br />1/2 t garlic powder<br />1/4c melted butter or margarine<br /><br />Bake the chicken breasts for 35 min at 350 degrees, after sprinkling both sides with coarse garlic salt and cracked black pepper. Make the rice on the stove per box directions.<br /><br />Shred the chicken and combine it with all other ingredients except the last 3. Pour into an 8x8 dish. Crush the crackers, sprinkle with the garlic powder and mix in the melted butter. Pour that on top of the chicken mixture. Baked at 350 for 30 minutes.Kristinehttp://www.blogger.com/profile/11218129337672237684noreply@blogger.com0tag:blogger.com,1999:blog-1444135361869544044.post-10268230025091168042008-10-14T21:24:00.001-05:002008-10-14T21:24:52.596-05:00Pumpkin Cornbread and Pumpkin ChiliGreat idea for fall comfort food <a href="http://therecipegirl.blogspot.com/2008/10/pumpkin-cornbread-with-pumpkin-chili-of.html">here</a>...Kristinehttp://www.blogger.com/profile/11218129337672237684noreply@blogger.com0tag:blogger.com,1999:blog-1444135361869544044.post-62419381275668553522008-10-14T21:22:00.000-05:002008-10-14T21:23:46.006-05:00Mini PiesGreat recipes for cute little pies <a href="http://www.notmartha.org/tomake/piesbakedintinyjars/">here</a> and <a href="http://scribbit.blogspot.com/2008/09/tiny-apple-pies.html">here</a>...Kristinehttp://www.blogger.com/profile/11218129337672237684noreply@blogger.com1tag:blogger.com,1999:blog-1444135361869544044.post-39628027250946833462008-10-14T21:21:00.003-05:002008-10-14T21:22:21.894-05:00Oatmeal Waffles<strong></strong>1 egg<br />1 1/2 c oats<br />3/4 c milk<br />4 T butter, melted and cooled<br />1 t baking powder<br />1 T brown sugar<br />Mix together dry ingredients. Combine egg, milk and butter. Add to dry ingredients, mixing just until blended. Cook a little longer for extra crispness. Makes about 6 thick waffles. When I double, I use equal oats and flour.Kristinehttp://www.blogger.com/profile/11218129337672237684noreply@blogger.com0tag:blogger.com,1999:blog-1444135361869544044.post-28963451330441364352008-10-14T21:21:00.002-05:002008-10-14T21:22:06.406-05:00All American Waffles<strong></strong>2 eggs, beaten<br />1 3/4 c milk, stirred into eggs<br />1/4 c veg oil, stirred into eggs & milk<br />1 3/4 c flour<br />2 T sugar<br />4 t baking powder<br />1 t salt<br /><br />Add flour, sugar, baking powder, salt. Stir just until lumps disappear. Bake in waffle maker. Makes about 6 waffles. (I double the recipe and use half white whole wheat, and just 4 t baking powder to have a good stash for future breakfasts)Kristinehttp://www.blogger.com/profile/11218129337672237684noreply@blogger.com0tag:blogger.com,1999:blog-1444135361869544044.post-89407294840743128982008-08-06T08:20:00.002-05:002008-08-06T08:27:02.916-05:00Best Basic Vanilla Ice Cream BaseWe've been experimenting with all different ice cream base recipes & so far for texture, consistency, taste, and ability to stay fresh in the freezer, but certainly NOT calories!, the cooked egg recipes are superior. I did find an easier one in that you toss everything in the saucepan & heat to 160 degrees instead of tempering and doing alot of other steps. This Taste of Home <a href="http://www.tasteofhome.com/Recipes/Creamy-Vanilla-Ice-Cream">recipe</a> was the perfect base for Kristine's Strawberry Pretzel Dessert ice cream she posted!<br /><br /><strong>Creamy Vanilla Ice Cream</strong><br /><strong></strong><br />Ingredients:<br />2 eggs<br />1 cup sugar<br />1/4 teaspoon salt<br />2-1/2 cups heavy whipping cream<br />2 cups half-and-half cream<br />2-1/4 teaspoons vanilla extract<br />Directions: In a heavy saucepan, combine the first five ingredients. Cook over medium-low heat, stirring constantly, until the mixture is thick enough to coat a metal spoon and reaches at least 160°. Remove from the heat; cool quickly by setting pan in ice and stirring the mixture. Cover and refrigerate overnight or freeze immediately. When ready to freeze, pour custard and vanilla into the cylinder of an ice cream freezer. Freeze according to the manufacturer's directions. Yield: about 1-1/2 quarts.Michelehttp://www.blogger.com/profile/18057193883997437818noreply@blogger.com0tag:blogger.com,1999:blog-1444135361869544044.post-14070436939434762852008-08-06T08:09:00.004-05:002008-08-06T08:20:20.338-05:00Health Nut Blueberry MuffinsYou can never go wrong at AllRecipes.com! These <a href="http://allrecipes.com/Recipe/Health-Nut-Blueberry-Muffins/Detail.aspx">muffins</a> were really tasty & surprisingly I had everything I needed to make them in the pantry. I think they do need super sweet blueberries though, as the base itself isn't super sweet. We made 'em and froze 'em right away & they were perfect warmed up!<br /><br />INGREDIENTS<br />3/4 cup all-purpose flour<br />3/4 cup whole wheat flour<br />3/4 cup white sugar<br />1/4 cup oat bran<br />1/4 cup quick cooking oats<br />1/4 cup wheat germ<br />1 teaspoon baking powder<br />1 teaspoon baking soda<br />1/4 teaspoon salt<br />1 cup blueberries<br />1/2 cup chopped walnuts<br />1 banana, mashed<br />1 cup buttermilk<br />1 egg<br />1 tablespoon vegetable oil<br />1 teaspoon vanilla extract<br /><br />DIRECTIONS<br />Preheat the oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin pan, or line with paper muffin cups.<br />In a large bowl, stir together the all-purpose flour, whole wheat flour, sugar, oat bran, quick-cooking oats, wheat germ, baking powder, baking soda and salt. Gently stir in the blueberries and walnuts. In a separate bowl, mix together the mashed banana, buttermilk, egg, oil and vanilla. Pour the wet ingredients into the dry, and mix just until blended. Spoon into muffin cups, filling all the way to the top.<br />Bake for 15 to 18 minutes in the preheated oven, or until the tops of the muffins spring back when lightly touched.Michelehttp://www.blogger.com/profile/18057193883997437818noreply@blogger.com0