Mom’s Oat Bran Muffins Revised

First off – DFB is close to hitting a pretty incredible milestone – 750 page views away from 100,000!!!! That is SO crazy – blows my mind and totally humbles me. 

Thank you, thank you!

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Moving on………

Awhile back I posted a recipe for my FAVORITE muffins in the whole wide world!  My mom always made them and they are so tasty, but they weren’t dairy free (and they had shortening in them).  She had made them dairy free a couple of times but now they are off travelling for 6 months, so I had to revise them for myself…

Long story short… this is what I came up with and they are fantastic!

Mom’s OAT BRAN MUFFINS
(with Dairy Free Betty alterations)

300 DEGREES FOR 20 MINUTES
MAKES 45 MEDIUM MUFFINS

2 CUPS BOILING WATER
2 CUPS BRAN
PUT IN A BOWL 1 AND LET SOAK

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5 CUPS FLOUR

5 TSP BAKING SODA
1 TSP SALT
PUT IN BOWL 2 TOGETHER

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3/4 CUP SMASHED BANANA

1/4 CUP OIL (I used grape seed)

2-3 CUPS SUGAR – BROWN & WHITE MIXED
4 EGGS (Vegan Option – 4 TBSP chia with 8 TBSP water)
4 CUPS ALMOND MILK + 4 TBSP VINGEAR
4 CUPS OATS

1 TBSP PUMPKIN PIE SPICE  (I like them spicy)

4 PEELED AND LARGE GRATED CARROTS + 1/4 CUP MULBERRIES (I ran out of dried fruit)

other options - 2 CUPS RAISINS OR ASSORTED OTHER THINGS
IE: SHREDDED CARROT, BANANA, DRIED APRICOT ETC.
Into bowl # 3

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MIXED ALL INGREDIENTS TOGETHER AND BAKE

Hope you enjoy!!

They are perfect to toss in the freezer and then pull out for lunches! 

Lentil & Brown Rice Loaf

Hola!!  

So as you know – I often crave Savoury Goodies!   I wanted to make my hippie loaf – but I didn’t have all the ingredients – plus I was craving lentils.  Which I’m assuming means I’m low in iron right now – check out the stats of lentils.  High in Iron and Folate!

Anyways, this is an easy recipe to add flavours too – especially since there are no eggs – you can keep testing until the moment it goes into the oven!

PS.  This ISN’T pretty but it tastes awesome!

Lentil & Brown Rice Loaf

1 cup dry lentils

1 cup brown rice (I used basmati)

4 shitake dried mushrooms

(no) chicken stock

1 yellow onion – chopped.

1 tsp Herb de Providence

2 TBSP Savoury

1 TBSP nutritional yeast

1 tsp garlic powder (or fresh garlic)

1 tsp sugar

BBQ Sauce, Ketchup or Salsa for topping

salt and pepper to taste

Cook brown rice according to package.

Cook lentils on the stove top – adding water (or stock) and stirring until lentils are cooked (about 35 mins).  Add mushrooms in at the beginning of cooking to soften them up and to add flavour to the lentils.  Remove mushrooms once softened.

Add savoury, nutritional yeast, savoury, garlic powder, sugar salt and pepper to the lentils.  Taste test to see if you need to add extra.

Once lentils taste is up to par – add lentils to a mixing bowl.

Preheat oven to 350.

Cook onions with a little bit of oil – adding water to soften.  Cook until they start to caramelize.

Chop mushrooms into small chunks.

Add everything into lentils.

Mash ingredients with a potatoes masher.   The lentils should mash up well and make the dish creamy and sticky!

Add mixture into a greased loaf pan and flatten until smooth.

Add BBQ sauce, ketchup or salsa to the top of the mixture to add extra flavour.

Bake in oven for 20 – 30 minutes – until it starts to brown and the sauce dries up a bit.

I had a bit extra (and was hungry) so I made it into 2 small burgers – and cooked it up in a pan.

It was awesome served over salad greens with a tiny bit of dressing.

The topping (I used BBQ sauce) added an awesome sweetness.

LOVE this recipe!  I found myself dipping into it with some taco chips! 

You could sub the spices for taco seasoning too and use this as a taco or burrito filling!

Hope you enjoy this and test it out!!  It’s easy peasy!

If anyone uses canned lentils, let me know how it works!