HEART SMART MUFFIN MIX IN A JAR
You will need:
1 quart wide-mouth canning jar
1 small Ziploc bag
16 inches of a pretty ribbon
1 tiny wire whisk (available from kitchenware shops)
1 large rubber band
1 large envelope (Punch a hole in the upper left corner of the
2 cups all-purpose unbleached flour (spoon into measuring cup and
1 1/2 teaspoons baking powder
1/2-teaspoon baking soda
1-teaspoon ground cinnamon
1/2-teaspoon freshly grated nutmeg
2/3-cup packed dark brown sugar
AND TO MAKE:
3/4 cup low-fat (or regular) buttermilk,
3/4 cup unsweetened applesauce,
2/3 cup packed dark brown sugar (from the Ziploc bag),
1 large egg,
1 1/2 tablespoons canola or vegetable oil and
1 teaspoon vanilla extract
1. In a medium mixing bowl, combine 2 cups all-purpose unbleached flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, 1 teaspoon ground cinnamon, 1/2 teaspoon freshly grated nutmeg and 1/8 teaspoon salt. 2. Using a funnel, pour ingredients into the jar. In a small Ziploc bag, place the dark brown sugar in and completely close. Push bag into the Mason jar. Close jar tightly. Secure the small wire whisk with a rubber band around the lid. 3. Type baking instructions (see below) on a pretty piece of paper or card, and tuck inside the envelope. Tie instruction card with a pretty ribbon covering the rubber band.
Recipe to attach to Jar: Heart Smart Muffin Mix. Dry mix keeps for 3 months. Store in a cool, dark cupboard. Makes 12.
Per muffin: 158 calories, 30 grams carbohydrates, 3 grams fat (less than 1 gram saturated fat), 18 milligrams cholesterol, 1 gram fiber.
1. Position a rack in the center of the oven and preheat it to 350 degrees F. Lightly spray twelve 2 3/4-by-1 1/2 inch nonstick muffin cups with oil. 2. Empty the Heart Smart Muffin Mix ingredients into a medium bowl. Set aside. 3. In another medium bowl, using a handheld electric mixer set at medium speed, beat the 3/4 cup low-fat (or regular) buttermilk, 3/4 cup unsweetened applesauce, 2/3 cup packed dark brown sugar (from the Ziploc bag), 1 large egg, 1 1/2 tablespoons canola or vegetable oil and 1 teaspoon vanilla extract until frothy, about 2 minutes. Make a well in
the center of the dry ingredients and pour in the buttermilk mixture. Using a spoon, mix just until moistened. Batter will be thick. Do not over mix.
4. Divide the batter equally among the prepared muffin cups. Bake until the tops spring back when pressed gently in the center, about 20 minutes. Do not over bake. Cool in the pan on a wire rack for 10 minutes before removing from the cups. Serve warm or cool completely on the rack.