Blueberry Bran Muffins

These are very yummy and healthy muffins!

1 & 1/4 cups whole wheat pastry flour or unbleached flour
3/4 cup oat bran or wheat bran
1/3 cup sugar
1 teaspoon baking soda
2 teaspoons baking powder
1 cup vanilla or lemon nonfat yogurt
2 egg whites
1 teaspoon vanilla extract
3/4-1 cup fresh or frozen blueberries
I also add 1-2 tablespoons of flax meal

1) Combine the flour, bran, sugar, baking soda, and baking powder, and stir to mix well. Add the yogurt, egg whites, and vanilla extract, and stir just until the dry ingredients are moistened. Fold in the blueberries.

2) Coat muffin pan with nonstick cooking spray, or use muffin cups, and fill 3/4 full with the batter. Bake at 350 degrees for 16-18 minutes, or just until a wooden toothpick comes out clean.

3) Remove the muffin tin from the oven and allow it to sit for 5 minutes before removing the muffins. Serve warm or at room temperature.

Chicken Pot Pie

This yummy yummy pie came to the Martin family via Trina Kuntz 13.5 years ago as our first meal from church after Ande was born. it has been a family favorite ever since!!!


1/3 C marg. or butter
1/3 C flour
1/3 C chopped onion
1/2 t salt
1/4 t pepper
1 3/4 C chicken or turkey broth
2/3 C milk
2 C cut-up chicken or turkey
10 oz frozen peas & carrots

Heat butter over low heat until melted. Blend in flour, onion, salt and pepper. Cook over low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir one minute. Remove from heat again. Stir in chicken and frozen veggies; reserve. Prepare pastry (see below) Roll 2/3 of pastry into pie pan pour chicken filling into pastry-lined pan. Roll remaining pastry to cover pan, placing over filling. Roll edges under; flute. Cut slits in center to allow steam to escape (get creative here, you can make it cute if you want). Cook uncovered in 425 degree oven until crust is brown 30-35 minutes.

Pastry (aka pie-crust)
2 C flour
1 C shortening
1/2 C ice-water (be conservative)
dash o' salt

cut shortening into flour and salt until mixture's clumps are about the size of peas. add half of the cold water, mix (hands work best) adding a little bit of water at a time, until no dry crumbs left and can be formed into ball (but do not over water!). once it is a ball it can be nicely rolled out on floured surface (w/ floured rolling pin) to fit your pan.

Chocolate Chip Scones

Submitted by: Shannon Dow

Ingredients:
1 3/4 C. flour
3 tbs. fugar
2 1/2 tsp. baking powder
1/2 tsp. salt
1/3 C. butter
1 egg
1/2 C. chocolate chips (mini's are best for this)
4-6 tbs. half-n-half
optional: raw sugar

Instructions:
Mix flour, sugar, baking powder and salt together. Cut in the butter. Add in the chocolate chips. Stir in the egg until blended. Stir in the half-n-half until the dough sticks together and pulls away from the sides of the bowl (you may need to use your hands).

Roll out into a 1/2 inch thick circle onto a baking sheet. Cut circle into 8 triangles and separate slightly. Brush egg or milk on the top to help the golden brown effect.
Optional: sprinkle raw sugar on the top

Bake at 400 degrees for 12-14 minutes.