Sue Gregg's Soups & Muffins Cookbook

	Soups & Muffins *with Menu Combinations* Muffins...so versatile they enhance any meal. Soups... light appetizers or satisfying main dishes. Together they combine for heart warming lunches or hearty dinners. Save nutrients with soup stock. Get whole grain high fiber with low fat. Versatile recipes with allergy alternatives. Enjoy flavors without nutritional negatives. Combine cost control with convenience. Book Preview.pdf 1.5MB . . . details


STEP #1 Place in blender; blend on high speed about 5 minutes or until smooth: Recommended: Do step 3 in advance to gain the benefits of the Two Stage Process details . .	1 cup buttermilk	1/2 cup honey
*Carrot Bran Muffins* Blender Batter Method From Soups & Muffins Our favorite muffin recipe. Grated zucchini can be used in place of carrots, if desired, for equally delicious muffins. Click here to request a printout of this recipe

whole wheat pastry grain (not flour)	Blend on high speed about 5 minutes or until smooth.	2. Let stand overnight or for several hours at room temperature. See Two Stage Process details
		STEP #4 In a large mixing bowl thoroughly stir water into bran; stir in raisins, nuts, and carrots. Let stand at least 5 minutes:
Add eggs and blend briefly	STEP #3 Grease or spray with non-stick cooking spray Preheat oven to 350°F (175°C)

wheat bran (not boxed cereal flakes; just plain bran)	boiling hot water	Mix

raisins (soaked in water 5 minutes to soften)

add soaked raisins	Grate fresh carrot

Add walnuts

STEP #5 Combine, add all at once to liquid ingredients in blender and blend in thoroughly but briefly:

salt	baking soda		cinnamon

sift	add spices & leavening
STEP #6 Pour batter into softened bran mixture: blend all thoroughly but briefly with rubber spatula or mixing spoon. Do not overmix!

STEP #7 Fill muffin cups evenly each almost full; Bake at 350°F (175°C) for 20-25 minutes.

Allow to cool 5-10 minutes until muffins can easily be removed from the pan with a gentle tug on one side of muffins. Click Photo to View Full Sized Photo Demonstration of Carrot Bran Muffins When you have completed this recipe fill out a Recipe Report Form
*What Others Are Saying...* Your cookbooks have changed my life. Our weekly food budget has decreased from $125 to $70. I can't thank you enough. Sheila Preston, Ontario, Canada Your cookbooks are all I ever use. The recipes are hassle-free to make. They are healthy and taste great! My family loves them. Chris Gordon, Everett, Washington
More recipes from Soups & Muffins click photos
		Black Bean Chowder	Cream of Zucchini Soup
SOUPS & MUFFINS The easiest way to get whole grain variety. 36 muffin and bread recipes made from 12 grains with alternatives for wheat & dairy allergies. 27 favorite soup recipes nutritionally improved. Includes a variety of tomato, dairy, and broth based soups. Combination menus save $$. Index, 3rd ed, 102 pages, ©1998 ISBN 1-878272-14-4 $8 Preview Book pdf 327K . . . Purchase

SueGreggCookbooks
A Comprehensive Whole Foods Cooking System
Balancing Nutritional Quality & Taste, Convenience & Cost
An Educational Website Graphics, Photos, Content ©2000-2010
8830 Glencoe Drive, Riverside California 92503-2135 951.687.5491 All Rights Reserved. Reproduction in whole or in part in any form or medium without the express
written permission of SueGreggCookbooks is prohibited.