A.S. via e-mail requested a recipe for Raisin Bran muffins. Here’s a recipe from J.L. of Santa Ana. The batter will keep in the refrigerator for six weeks, so use as desired. 1. In a large bowl, ...

January is National Oatmeal Month. According to the University of Vermont Extension, more oats are sold in January than in any other month during the year. That may be due to oatmeal being the perfect ...

You are able to gift 5 more articles this month. Anyone can access the link you share with no account required. Learn more. Mix raisin bran, sugar, flour, baking soda and pumpkin-pie spice. Add eggs, ...

Spread the vegan joy — spread the hummus, peanut butter and cream cheese. Hummus and peanut butter are naturally luscious and plant-based. So is Galaxy Veggie Cream Cheese ($3.99, 8 ounces). It tastes ...

If you’re wondering how to make use of that jar of molasses sitting in your pantry, give our Pineapple Raisin Muffins a try. Simple recipes with in-the-pantry ingredients is still the theme and these ...

In a mixing bowl, mix together dry ingredients. Add raisins and/or dried cranberries. In a large measuring cup, whisk together beaten egg, milk and oil until thoroughly mixed. Add to dry ingredients, ...

Preheat oven to 375°F with rack in middle. Butter muffin pan. Whisk together flour, oat bran, sugar, baking powder, baking soda, salt, and cinnamon in a large bowl. In a separate bowl, whisk together ...

You’ve heard of carrot-raisin muffins, so why not beet-raisin? White beets aren’t as messy to work with, but feel free to use the red or golden varieties if you prefer. Cardamom adds a subtle ...

Let’s bring more lekker into breakfast by adding Mrs H.S. Ball’s chutney to a muffin batter. And let’s gooi in some raisins ...