Shan’s Muffins (adapted from Doris Arnold’s recipe)

Dry ingredients
4 c all-purpose flour
4 c cooking bran
1 ½ c white sugar
4 tsp baking soda
2 tsp salt
Fluff all dry ingredients together in a large bowl.

1. Combine 2 mashed bananas and 1 whole navel orange (no seeds). Shan processes in food processor or blender to make into “mush.”

2. Combine ½ to ¾ of each or any of: cranberries, dates, coconut, walnuts or other nuts. Other options: molasses, applesauce, chopped apple, carrots. Stir all of these into the dry ingredients.

3. In an 8 c. Measuring cup or bowl mix together:
4 beaten eggs
4 c buttermilk or milk
1 ½ c canola oil

Gradually stir into dry ingredients the liquids (eggs, etc) with banana/orange added into it. Don’t use beaters, just a gentle spoon action.
Bake at 350 for about 30 minutes (the more dense, the more time)

Makes 4 doz muffins. Grease cups or spray or use muffin papers or upgrade to silicone muffin cups.
You can bake them all at once or refrigerate the batter for a couple of weeks.

Banana Bread

Another Philp family favourite! According to the recipe I copied more than 30 years ago from Grandma Forstrom’s cookbook, this Banana Bread was originally attributed to family friend, the late Marion Lamm. When, as a young mom, I first made it for my family, it was tasty as I remembered from my childhood. Over the years I’ve modified it a bit to increase the fibre but it’s still delicious. I find it is always a great use for the bananas that get past their prime – I throw them in the freezer and they are perfect for this recipe.


Preheat oven to 300 º F

Spray (with non-stick cooking spray) and flour two small or one large loaf pan.

(I use food processor to blend all ingredients but mixer or by hand will work).

Cream together:
1 cup sugar
½ cup butter or margarine

In small bowl mix and set aside:
1 tsp baking soda
3 tbsp hot water (or sour milk)

Add to sugar mixture:
2 eggs
3 ripe bananas, mashed

Add soda mixture

Add:
1 cup all-purpose flour
1 cup whole wheat flour

Blend until flour is mixed in, then pour batter into loaf pans. Tap on counter to remove air bubbles.

Bake one hour, testing with toothpick. Cool 10 minutes in pan, then turn out on cooling rack to cool completely.

According to Marty, the last step is wrap up the cooled loaves to send off to sons in university!

Orange, Dried Cranberry and Cornmeal Muffins with Millet

Mary sold these muffins at the Kelowna Farmers' Market.

Makes 12

2 2/3 cups all-purpose flour
4 tsp baking powder
1 tsp salt
½ cup granulated sugar
2/3 cup yellow cornmeal
¼ cup millet
2 large eggs
1 tsp finely grated orange zest
1 ½ cups orange juice
2/3 cup unsalted butter, melted and cooled
1 cup dried cranberries

1. Preheat oven to 350 degrees. Grease 12 regular sized muffin tins, including rims, or line with paper liners. Sift the flour, baking powder and salt together into a large bowl. Add the sugar, cornmeal and millet and stir with a fork or whisk to blend.

2. In a separate bowl, lightly whisk the eggs, then blend in the orange zest and juice and melted butter. Add the egg mixture all at once to the dry ingredients, mixing with a rubber spatula or a wooden spoon just until the dry ingredients are moistened. While there are still a few floury patches, gently fold in the cranberries.

3. Spoon the batter into prepared tins, filling each cup to the rim, and place the tray on a baking sheet, to catch any drips. Bake 20 to 25 minutes or until the tops are golden brown in places, spring back when lightly touched and a skewer inserted in the centre comes out clean.

4. Transfer the tray to a rack and cool 5 minutes, then turn the muffins out onto the rack. These are fabulous served warm with a little sweet butter, or may be cooled completely, then wrapped individually and stored at room temperature for up to two days. If they become slightly hard, wrap in foil and warm in a low oven before serving.

Deb’s favourite Banana Chocolate Chip Muffins

½ c. butter
½ c. sugar
1 egg
1 c. mashed banana
1½ c. flour
½ tsp. vanilla
½ tsp. nutmeg
1 tsp. baking powder
1 tsp baking soda
½ tsp. salt
½ c. chocolate chips
Cream butter and sugar. Add egg. Add the rest of the ingredients and mix well, chocolate chips last. Bake at 375° for 20-25 minutes.

Martin’s favourite Bran Yogurt Blueberry Muffins

3/4 c. all-purpose flour
1/2  c. whole wheat flour
2 tsp. baking powder
1 tsp. baking soda
¼ tsp. salt
¾ c. brown sugar
1 c. bran
1 c. yogurt
1 egg, beaten
½ c. oil
1 tsp. vanilla
¾ c. blueberries
Bake 30 minutes at 350°