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FareShare Gazette -- July 2006 Recipes

Make FareShare Gazette -- July 2006 Recipes at home with Whole Wheat Flour, All Purpose Flour, Firmly Packed Light Brown Sugar, Baking Powder, and Ground Cinnamon. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 1 cup
• 3/4 cup
• 1/2 cup
• 4 tsp
• 1 tsp
• 1/2 tsp
• 1 cup
• 2 tbsp
• 2 tbsp
• 2 tbsp
• 2 tbsp
• 6 3/4 oz

Method (preview)

1. 1

   Preheat the oven to 400 degrees F. Lightly spray a muffin tin with cooking spray.

2. 2

   In a large bowl, combine the flours, brown sugar, baking powder, cinnamon, allspice and salt.

3. 3

   In another bowl, whisk together the buttermilk, oil, applesauce and egg.

4. 4

   Pour the buttermilk mixture into the dry mixture, stirring until it is just combined (do not over mix).

5. 5

   Lightly stir in the blueberries.

6. 6

   Spoon the batter evenly into the prepared muffin cups.

7. 7

   Bake until the tops are golden, 20-25 minutes.

8. 8

   Transfer the pan to a wire rack to cool slightly.

9. 9

   Then transfer the muffins to cooling rack.

10. 10

    Serve warm.

11. 11

    To freeze the muffins, store them in a zipper-lock storage bag and they will keep for up to a month.

12. 12

    To reheat frozen muffins in the microwave, wrap them in a paper towel and heat on high for 30 seconds.

13. 13

    And don't forget the antioxidants and fiber from the blueberries.

14. 14

    You can also bake a batch and freeze the extras.

15. 15

    Combine all ingredients, except parsley and Quaker(r) Rice Snacks, in work bowl of a food processor. Pulse until smooth.

16. 16

    Transfer to a serving bowl. Cover and refrigerate until ready to serve.

17. 17

    Stir in parsley. Dip or spread each Quakes Ranch Flavor Rice Snack with hummus.

18. 18

    Or serve it up as an appetizer at a Middle Eastern-themed dinner.