Refrigerated Batter Makes Muffin-Baking Quick, Easy

Dear Merri Lou: Every morning we’re in a rush. I’d really like to have fresh hot muffins for breakfast, but by the time I mix and bake the ingredients it’s time to be out the door. Could you please help me find a great muffin mix that I can keep in the refrigerator until I bake it? I believe they’re called refrigerator muffins. My kids will love you if you could help me out with this one. Thanks, Jeanie, Kettle Falls

Dear Jeanie: This recipe is from a fund-raising cookbook by the St. John Vianney Altar Society. Mary Warner, a Spokane Valley resident who contributed the recipe, says the batter keeps in your refrigerator for up to six weeks.

Refrigerator Bran Muffins

From “Favorite Recipes From Our Best Cooks” by the St. John Vianney Altar Society (1996).

1 cup All-Bran cereal

1 cup boiling water

1-3/4 cups sugar

1/2 cup plus 1 tablespoon butter

4 eggs or equivalent amount liquid egg substitute

2 cups buttermilk

1 teaspoon salt

2-1/2 teaspoons baking soda

3 cups all-purpose flour

Combine bran and boiling water and let cool. In a mixing bowl, cream together sugar and butter. Add eggs, buttermilk, bran, salt, baking soda and flour, stirring to combine.

Fill muffin 2/3 cups full. Bake 10 to 15 minutes at 400 degrees.

Yield: 2 dozen muffins.

Nutrition information per muffin: 182 calories, 5.6 grams fat (28 percent fat calories), 30 grams carbohydrate, 4 grams protein, 48 milligrams cholesterol, 1.5 grams dietary fiber, 338 milligrams sodium.

Dear Merri Lou: Would you print a recipe for the onion flowers that you can either fry or bake? I bought one (Blooming Flower Onion Cutter) but it didn’t come with a recipe. I’d love to use it, especially if there’s a low-fat or even medium-fat recipe. - Carol, Spokane

Dear Carol: You’re not going to find a low-fat onion flower recipe, but you can balance out the rest of your meal with something a little more heart-healthy. Baking does beat frying, however, so here’s a recipe to try.

Baked Onion

From Progressive International Corp.

1 onion (3/4 pound)

Cornmeal for dusting

2 teaspoons butter, melted

Salt and pepper to taste

1 teaspoon chives

2 teaspoons bacon bits

1 tablespoon grated Parmesan cheese, for garnish

Preheat oven to 375 degrees.

Cut off the top 1/4 of the onion and peel away the skin. Place onion root end down on a kitchen towel to keep it from rocking. Press down on the onion with the onion cutter. Invert the cut onion in ice-cold water for 5 minutes to open the “petals.” Place in a plastic bag full of cornmeal, turning to coat each petal.

Coat the onion with melted butter. Sprinkle with salt, pepper, chives and bacon bits. Place on a baking sheet, wrap loosely with foil and bake until golden brown. Serve with grated Parmesan cheese.

Yield: 1 serving.

Nutrition information per serving: 234 calories, 10 grams fat (38 percent fat calories), 30 grams carbohydrate, 8 grams protein, 28 milligrams cholesterol, 6 grams dietary fiber, 323 milligrams sodium.

Dear Merri Lou: I am looking for muesli recipes, either cooked or uncooked, with bits of fruit and nuts in the recipe. Thank you, - RHL, Pullman

Dear RHL: Muesli, a cereal of Swiss origins, starts with basic grain flakes such as oats. The sky’s the limit after that; add nuts and fruits (fresh or dried), as you like.

Autumn Fruit and Nut Muesli

From “Low-Fat Living Cookbook” by Leslie Cooper (Rodale Press, 1998).

1/2 cup rolled oats

Water or low-fat milk to cover

1 tablespoon nonfat vanilla or plain yogurt

2 teaspoons brown sugar or honey

Ground cinnamon

Ground nutmeg

2 dates, pitted and chopped, or 2 tablespoons raisins

2 teaspoons chopped walnuts

1 apple, cored and chopped

1 pear, cored and chopped

Divide the oats between two serving bowls and add just enough water or milk to cover. Cover the bowls and refrigerate overnight or let the cereal rest for 5 minutes. In the morning, divide the rest of the ingredients between the two bowls. Mix well and serve.

Yield: 2 servings.

Nutrition information per serving: 267 calories, 4 grams fat (13 percent fat calories), 55 grams carbohydrate, 7 grams protein, no cholesterol, 7.5 grams dietary fiber, 8 milligrams sodium.