The Rural Voice, 1995-12, Page 38RURAL LIVING
Tasty beginnings to Christmas
Christmas morning is a busy
time, with excited youngsters
discovering the surprises left by
Santa, and parents preparing the
bountiful feast to be served later in
the day.
With so much activity, it's nice to
have easy breakfast choices on
hand. In addition to dishes that can
be prepared ahead of time, muffins
and coffee cakes are also tasty
beginnings to a day full of good
food and cheer.
FESTIVE MUFFIN WREATH
1 2/3 cup (400 ml) all purpose
flour
1/2 cup (125 ml) rolled oats
4 tsp (20 ml) baking powder
1/8 tsp (.5 ml) salt
1/2 cup (125 ml) liquid honey
1/3 cup (75 ml) low fat yogurt
1/4 cup (50 ml) vegetable oil
1/4 cup (50 ml) unsweetened,
undiluted frozen orange juice,
concentrate, thawed
1 egg, lightly beaten
1 cup (250 ml) finely chopped
fresh or frozen cranberries
Glaze:
4 tsp (20 ml) unsweetened,
undiluted frozen orange juice
concentrate
2 tsp (10 ml) liquid honey
Wreath:
natural or artificial holiday
greenery
icing sugar
festive ribbon
Grease 24 mini muffin tins or line
with paper baking cups. Or arrange
20 small foil muffin cups on baking
tray.
Combine flour, oats, baking
powder and salt in large bowl. Beat
together with whisk or fork, honey,
yogurt, vegetable oil, 1/4 cup (50 ml)
orange juice and egg until smooth.
Stir into flour mixture just until dry
ingredients are moistened. Gently stir
in cranberries.
Spoon into 24 mini muffin tins
using a rounded tablespoon (20 ml)
batter for each. Bake at 350°F
(180°C) about 20 minutes or until
34 THE RURAL VOICE
firm to the touch.
Combine glaze ingredients.
Remove muffins immediately
from baking pan; brush with
combined glaze ingredients and
cool on rack.
Arrange holiday greenery in a
circle on large round plate. Top with
muffins and dust arrangement with
icing sugar. Decorate with ribbon.
BLUEBERRY OAT LOAF
2 cups (500m1) all-purpose flour
1 cup (250 ml) oats
3/4 cup (175 ml) granulated sugar
2 tsp (10 ml) baking powder
1 tsp (5 ml) grated lemon rind
1/2 tsp (2 ml) baking soda
1/2 tsp (2 ml) salt
2 eggs
1 1/4 cups (300 ml) milk
1/3 cup (75 ml) oil
A muffin wreath adds festive touch to
the holiday table.
1 cup (250 ml) fresh frozen
blueberries, thawed and drained
2 tbsp (30 ml) coarse sugar,
optional
Combine first seven dry
ingredients in mixing bowl. Mix
well.
Beat eggs, milk and oil together.
Add liquid ingredients to flour
mixture, stirring just until all
ingredients are moistened. Gently
fold in blueberries.
Pour batter into greased 9"x5"
(2L) loaf pan. Sprinkle with sugar if
desired.
Bake at 350°F (180°C) for 55-65
minutes or until toothpick inserted in
centre comes out clean. Cool 10
minutes, then remove from pan. Cool
completely.
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