Click for NEWS Click for SPORTS Click for ACCENT Click for OPINION Click for OBITUARIES Click for CALENDAR Click for CLASSIFIEDS Click for ARCHIVES Click for SPECIALSECTIONS
Subscribe  •  Business Directory  •  Recipes  •  The Stroller  •  Weddings  •  School Menus  •  Community Links  •  VA Lottery  •  Contact Us
Tuesday, May 26, 2015
News Search   

Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
Contributed by: Gael Chaney
  • 2 c. skim milk
  • 2 c. old-fashioned oatmeal (not quick or instant)
  • 1 1/4 cup whole wheat flour
  • 1/2 cup milled flax seed
  • 1/4 cup wheat bran (if you can find it -- increase flour by 1/4 cup if you can’t)
  • 1/2 cup sugar
  • 2 TBS baking powder
  • 1 tsp. salt
  • 3 tsp, ground cinnamon
  • 1/2 cup canola oil
  • 2 eggs
  • 1/2 to 1 cup chopped nuts or whole sunflower seeds
  • 2 cups raisins or other dried fruit or blueberries, fresh or frozen (no need to thaw)
Pour milk over oatmeal and let stand while preparing other ingredients. Preheat oven to 400 degrees.
In a larger bowl, combine dry ingredients with a wire whisk or fork; set aside. Add oil and beaten eggs to oatmeal and milk; stir to mix. Stir oatmeal mixture into dry ingredients just until all is moistened. Stir in nuts and fruit. Spoon into 24 greased muffin tins. Bake 15-20 minutes or until lightly brown.
The muffins keep well in the refrigerator or freezer. You also can make miniature muffins — just bake them for a little less time.
(This recipe was contributed as part of a "Cook of the Week" feature.)

Joe Cobbe CPA - Click for Website
PHCC - Click for Website
The Spencer Group - Click for Website
Rives S. Brown Realtors - Click for Website
Lockman & Associates - Click for Website
The Eye Site - Click for Website
Martinsville/Henry Co. Chamber of Commerce - Click for Website
New College Institute - Click for Website