"Fair Break" Breakfast Muffins

Start your day off by doing right: choose Fair Trade sugar, chocolate, bananas and pecans for this recipe.

2 cups flour
1 tsp baking powder
1 tsp cinnamon
1/2 cup sugar
1/2 cup brown sugar
1 tsp quality vanilla extract
1 stick unsalted butter, room temp
2 large bananas, mashed
2 eggs, room temp
1/2 cup milk
1 dark chocolate bar, finely chopped
3/4 cup pecans, chopped

Preheat oven to 375 degrees Fahrenheit. Spray a muffin tin with canola oil. In a large bowl sift together the flour, baking powder and cinnamon.

In a separate bowl, beat together the butter and sugar.

Bannock

Recipe courtesy of Brad Vifquain and the Menogyn Trail Cookbook, originally part of an article in the April-May 2005 Rollin’ Oats Journal about campfire cooking.

  • 6 cups flour
  • 2 cups cornmeal
  • 2 cups oats
  • 1 cup rye or whole wheat flour
  • 3/4 cup bran
  • 3/4 cup powdered milk
  • 6 tablespoons baking powder
  • 2 tablespoons salt
  • 6 tablespoons shortening cut into dry ingredients
  • water
  • Optional: spices to suit your tastes

Variations:

  • Sweet spices: cinnamon, nutmeg, allspice, cloves, ground ginger, vanilla

Minnesota Blue Bread

  • ½ cup blue cornmeal
  • ½ cup whole wheat flour
  • ½ cup rye flour
  • 1½ teaspoons baking soda
  • ½ teaspoon salt
  • 1/3 cup maple syrup
  • 1 cup buttermilk
  • 1 cup blueberries
  • Zest from one lemon

Butter inside and lid of 12-ounce coffee can or cylindrical pudding mold. In place of lid, butter piece of parchment paper or aluminum foil.

Sesame-Currant Irish Soda Bread

Shake up your St. Paddy’s Day with somewhat sweet and crunchy soda bread that’s not too salty.

  • 2 1/2 cups whole wheat flour
  • 1 1/3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon sea salt
  • 1 tablespoon honey
  • 1/2 stick Organic Valley Unsalted Cultured Butter – cut into bits
  • 2/3 cup old-fashioned rolled oats
  • 1/4 cup currants
  • 1/4 cup sesame seeds (plus 1 tablespoon)
  • 1 1/3 cups Organic Valley Cultured Lowfat Buttermilk

Spicy Skillet Corn Bread

1 large iron skillet
1 sweet or red onion, diced
1 poblano pepper, diced
1 hot pepper, diced (optional)
1 cup fresh corn kernels
2 cups yellow corn meal
1/2 cup flour
1/2 teaspoon salt
1/2 teaspoon baking soda
3 tablespoons sugar
2 teaspoons baking powder
4 eggs
1 1/4 cups buttermilk
1/2 stick butter

Heat butter over medium high heat. Saute onions, poblano pepper and hot pepper with a dash of salt. Cook until onions are translucent and fragrant.

Meanwhile, mix all dry ingredients together. Stir eggs into buttermilk and add to dry mixture.

Tangy Citrus-Cran Flax Muffins

From “Better Eating For Life, Step 10: Make Friends with Fat”

Makes 12

Ground flaxseed is used in this recipe, but don’t stop here. It makes a delicious topping on hot or cold cereal and on salads.

  • 1 cup cranberries, coarsely chopped
  • 1/4 cup sugar
  • 1 1/2 cups orange juice, divided
  • 2 2/4 cups unbleached all-purpose flour
  • 1/2cup milled flaxseed
  • 1/2 cup sugar
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1 tsp. orange peel, grated
  • 1/4 cup canola oil

Whole Wheat Baking Powder Biscuits

From Better Eating For Life, Step One: Eat Whole Grains

Serves 12

  • 2 cups whole-wheat flour
  • 2 tsp. baking powder
  • ½ tsp. salt
  • ¼ cup butter
  • ¾ cup milk