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See you in the funny papers! Recipes From The Oregonian: Vegetable-Heavy Freezer Burritos + Bran Muffins from the MAC Club; Lelo’s Salad Dressing; and Staying Home for a Living

May 31st, 2011

You know why I still subscribe to the newspaper? (We take three, actually — west side paper, Street Roots (homeless guys’ newspaper) and Thee Oregonian.) Four reasons: 1) Page One of the funny papers. 2) Page Two of the funny papers 3) obits (“hatched, matched and thatched,” as my dear departed Granny said of the birth, wedding and death notices) and 4) the FoodDay section.

I am sucker for recipes, y’all who have been reading me for awhile know that. Today, along comes this cute hippie guy, making some vegetarian burritos for himself and his girlfriend. Awwwwwwww… just like Stevie and me! So I had to make some for lunch and some to put in the freezer. Of course I only had the burrito-size tortillas, and no sweet potatoes. And I was too lazy to fry up some new potatoes. And I wanted to add rice, anyway, so forget about the spuds.

Also, I used some El Pato and tomato sauce, and did them enchilada-style.

What else? I subbed collards for kale, due to the fact that we had no kale in the fridge. But Steve’s not crazy about kale, anyway, so it’s all good! (As the hippies say. “It’s all good hemp!”)

Other than that, I followed the recipe exactly. So there you go. Steve had a nice, home-cooked lunch, and we have a pan of enchilada/burritos in the freezer. This working from home thing rocks. I have had a hard time with it, in the past, keeping on a schedule, getting the writing/editing done, paying enough attention to laundry/cleaning/reading/bread-baking/gardening/bill-paying/kids/everything else. (No, not in that order. The bread-baking comes in second place, right after the kiddos.) (Probably helps that they’re in school most of the day, my little darlins. But with as many days as we have off? It’s not that different from when they were babies.) (No diapers though!!!!! Right on!!! Right on!!!)

(speaking of… Lelo posted some dynamite salad dressing recipes. Don’t get too skinny, girl! I like ’em curvy ;)

I also went all crazy and made the MAC Club’s Bran Muffins, from a recipe I cut out of the paper about two decades ago. So of course it’s not online. OregonLive barely has stuff that’s two weeks old online. I’ll type it up later, I promise.

Oh, Oregonian… Sorry I was hating on you so much awhile back. (Internet can’t see my fingers crossed behind my back.) I’m sorry! I feel so bad every time I think about you! OK, I’m not sorry.

Bon appetit!

Wacky Mommy

and… here’s the recipe. My changes (they all worked well): I subbed two real eggs for the egg substitute; dark molasses for light; soymilk with a tablespoon of lemon added instead of buttermilk (this is also a trick I use with real milk if I don’t have buttermilk in the house; and I added a little extra milk — maybe should have used three eggs? Yeah, I added a little honey, too, cuz sticky bran muffins = heaven.

And I left out the pineapple. My daughter wants me to add bananas next time. I think blueberries would be good, too. We’re anti-raisins and nuts over here, but you may feel differently. Also, I mixed it all up in one damn bowl because life is too short to mess with separate bowls.

We all four like this recipe. And even though I filled the muffin tins right up to the edge (muffin tops!! the good kind) it still made enough for lunches and snacks, plus some for the freezer. Done!

MAC Bran Muffins

1 1/2 cups brown sugar
3 1/2 cups flour
2 tsp baking soda
1 tablespoon baking powder
3 cups wheat bran
1/3 cup vegetable oil
2/3 cup liquid egg substitute
1 tablespoon light molasses
1 1/4 cups buttermilk
1 15 1/4 oz. can juice-packed crushed pineapple, drained

In a large mixing bowl, combine sugar, flour, soda, baking powder and wheat bran until uniformly mixed. In a separate bowl, mix oil, egg substitute, molasses and buttermilk. Add egg mixture and pineapple to flour mixture all at once. Stir until all of flour is wet, but do not overmix.

Fill lightly greased muffin tins (or paper-lined tins) 3/4 full. Bake at 350 degrees for 18-20 minutes or until lightly browned.

Makes approximately 2 dozen.

1 Comment

  1. Anne says

    Readers of this blog–I had the privilege of eating one of these muffins last week. Yum. Thanks WM!

    June 9th, 2011 | #

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