Blueberry, Banana and Bran Muffins

This recipe is presented as it appears in "Graham Kerr's Best", Copyright 1995 by The Treena and Graham Kerr Corporation. G.P.Putnam's Sons. These are awesome muffins. You've got to give them a try with the Yogurt Spread. Beautiful. Published here by permission.

Time Estimate: Hands-on, 20 minutes; unsupervised, 25 minutes.
Makes 12 muffins

2 tablespoons brown sugar
2 egg whites
1/2 cup nonfat milk
1/4 cup molasses
1/2 cup unsweetened applesauce
1 teaspoon vanilla extract
1 cup cake flour
1/2 cup whole-wheat flour
1 cup wheat bran
2 teaspoons baking powder
1/2 teaspoon baking soda
1 cup fresh or frozen (not thawed) blueberries
2 tablespoons sliced almonds
1 teaspoon cinnamon
1/2 ripe banana, sliced

Blueberry, Banana Yogurt Spread
yields 1 1/4 cups

1/2 cup mashed blueberries
1 medium ripe banana, mashed
1/4 cup plain, nonfat yogurt


Preheat the oven to 400*F. In a large bowl, whisk the brown sugar and egg whites until frothy. Stir in the milk, molasses, applesauce and vanilla.

In a medium bowl, combine the flours, bran, baking powder and baking soda. Stir in the blueberries, almonds and cinnamon. Add the banana slices, keeping them separated and making sure each slice is completely coated with the flour. Gently add the wet ingredients to the flour mixture. Don't overmix- it took me approximately 40 stirs to incorporate.

Line the muffin tins with foil muffin cups. Fill each cup two-thirds full and bake in the preheated oven for 25 minutes. The muffins really stick to paper cups. I believe this is due to the low- fat content of the batter.

The yogurt spread: While the muffins are baking, mix the blueberries, banana and yogurt together until well incorporated.

To serve: Place each muffin on its own plate- remember: only one per serving- and spoon 1 tablespoon of the spread on the side.

Homemade Hamburger Helper

Barb Wirsta is a good friend and Home & School parent, and she submitted this recipe, which can be found in "Our Family Recipes", the Princess Margaret Home & School Association cookbook. She calls it "An easy fix for supper tonight!"

Approximately 1 lb ground beef or turkey
1 or 2 cans, (or 1 - 2 cups frozen vegetables)
1 cup macaroni or other dry pasta
2 cans cream of mushroom, celery or chicken soup
2 soup cans of milk or water
salt and pepper to taste

In a deep pan, brown ground beef. Drain excess fat. Add frozen or canned (drained) vegetables, dry pasta, cans of soup and milk or water. Bring to a boil over medium to medium-high heat. Cover, reduce temperature and simmer for about 15 minutes. Stir often. When pasta has softened, remove cover and let cook a bit more until the mixture is the consistency that you desire. Remember to stir so as not to let it stick to your pan. Serve with a simple tossed salad.

VARIATIONS: Choose different types of soups, pastas and/or vegetables. I've even tried it with cream of tomato soup and canned tomatoes (drained) and long-grain rice. You can even drop some Cheez Whiz or grated cheese on top before serving. If you decide to use fresh veggies... mix them in after the pasta has softened.

Welsh Cakes

This winner was submitted to the Princess Margaret Home & School Association cookbook, "Our Family Recipes", by Mrs. Campbell, School Secretary Extraordinaire. A good make- ahead, cook- up- fresh quick bread.


1 cup shortening
1 cup white sugar
2 eggs
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon nutmeg
1 1/4 teaspoons salt
3 cups flour
6 Tablespoons milk (approximately)
1 cup currents

Mix all ingredients together.

Form dough into rolls. Cut into rounds (or roll out and use a cutter).

Bake in 350* F fry pan. Bake on each side until golden brown.

Serve warm with butter. You won't be able to eat just one!

(Rolls can be frozen and cooked at a later date.)

Anna's Blueberry Muffins For Diabetics

Another winner from "Our Family Recipes", the Princess Margaret Home & School Association cookbook. Submitted by Anna Sigurdson. By making just a few changes to the original, you can make this high fibre muffin very diabetic friendly. Looks good!


1/2 cup Splenda Brown Sugar Blend OR 1/4 cup brown sugar + 1/2 cup Splenda OR omit brown sugar altogether.
3/4 cup rolled oats
2/3 cup whole wheat flour
1/2 cup all-purpose flour
1 Tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon cinnamon
grated rind of 1 orange
1 cup milk
1/4 cup vegetable oil
1 egg
1 cup blueberries, fresh or frozen (if using frozen berries, do not thaw before adding to batter)

In a large bowl, combine Splenda, oats, flours, baking powder, salt, cinnamon and orange rind.

In a small bowl, beat milk, oil and egg together; pour over dry ingredients and mix gently, just until moistened. Gently fold in blueberries.

Spoon into large greased or paper-lined muffin cups, filling 3/4 full. Bake at 400 * F for 15- 20 minutes, or until tops are firm to the touch.

Makes 12 muffins.

Blueberry Muffins

Another winner from "Our Family Recipes", the Princess Margaret Home & School Association cookbook. Submitted by Anna Sigurdson. Looks good!


1 cup brown sugar
3/4 cup rolled oats
2/3 cup whole wheat flour
1/2 cup all-purpose flour
1 Tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon cinnamon
grated rind of 1 orange
1 cup milk
1/4 cup vegetable oil
1 egg
1 cup blueberries, fresh or frozen (if using frozen berries, do not thaw before adding to batter)

In a large bowl, combine sugar, oats, flours, baking powder, salt, cinnamon and orange rind.

In a small bowl, beat milk, oil and egg together; pour over dry ingredients and mix gently, just until moistened. Gently fold in blueberries.

Spoon into large greased or paper-lined muffin cups, filling 3/4 full. Bake at 400 * F for 15- 20 minutes, or until tops are firm to the touch.

Makes 12 muffins.

Kool-Aid Punch

From "Our Family Recipes", the Princess Margaret Home & School Association cookbook. This one was submitted by Renai Chamerlain. It can be made with sugar-free ingredients to make a great diabetes friendly party, or any-time drink.


2 L Ginger ale
2 L Sprite
1 L pineapple juice
2 L sherbet
1 package Kool-Aid crystals

Best to chill all liquid ingredients. Your sherbet could be either lime or key lime. Mix all ingredients together and serve.