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Saturday, 7 July 2012

Glencoe Club Muffins

My great aunt B, who lives in Calgary, belongs to the Glencoe Club. Often when I would visit her, we would attend the weekend brunch at the club and enjoy all of the delicious food. They would always have a nice pastry/bakery table layed out with all kinds of treats. Surprisingly, these healthier muffins were often the most popular item, beating out alot of the other sweets. After some coaxing, the chef from the club agreed to publish the recipe in the Calgary newspaper - so now we can all enjoy!

This recipe makes a large batch of muffins (about 30). The muffins freeze really well, and take a long list of ingredients, so I usually make the whole batch and save the extra.

  • 4 cups flour
  • 2 1/2 cups sugar
  • 4 tsp baking powder
  • 4 tsp baking soda
  • 4 tsp cinnamon
  • 2 tsp salt
  • 1/4 cup wheat germ
  • 1 cup wheat bran
  • 4 cups carrots (grated)
  • 1/2 cup cranberries (dried)
  • 1/2 cup blueberries (dried)
  • 1/2 cup pecans (toasted)
  • 1/4 cup sunflower seeds
  • 1/4 cup pumpkin seeds
  • 1 cup coconut
  • 2 apples (grated)
  • 6 eggs
  • 1 1/2 cups canola oil
  • 1/4 cup flaxseed oil
  • 2 tsp vanilla extract
  • 2 1/2 cups orange juice
  • maple syrup to glaze
Pre-heat the oven to 350F. Mix flour, sugar, baking powder, baking soda, cinnamon, salt, wheat germ, wheat bran.

Add carrots, cranberries, blueberries, pecans, sunflower seeds, pumpkin seeds, coconut, and apples.

In a seperate bowl, mix eggs, canola oil, flaxseed oil, vanilla extract, and orange juice.

Combine all ingredients, without overmixing.

Bake for 15 to 18 minutes. While still hot glaze muffins with maple syrup.

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