Blueberry Bran Muffins

This has been an interesting week.  My nephew's girl friend went into the hospital for an emergency appendectomy and then my dad went into the hospital for breathing problems.  I coped by doing the usual - baking.  I was asked to make some muffins that had lots of fiber in them for my nephew's girlfriend as she was having some problems in that area after the surgery.  I did not want to make bland, dry muffins so I searched through many recipes and found this one.  It looked perfect.  It turned out excellent.  I even tried one and liked it.  I am not a fan of bran muffins.  Who is?  Anyway, if you want or need to make some muffins that are filled with fiber and taste, try these.  The recipe comes from www.allrecipes.com.  They are touted as being low fat but that was not my reason for making them.  They are moist and tasty bran muffins which is almost an oxymoron.  Oh, they are also quick and easy to make!

Yummy Blueberry Bran Muffins
Prep Time:  15 Minutes
Cook Time: 20 Minutes
Yield:  12 muffins

Ingredients:

1-1/2 cups wheat bran
1 cup nonfat milk
1/2 cup applesauce
1 egg
2/3 cup brown sugar
1/2 teaspoon vanilla extract
1/2 cup whole wheat flour
1/2 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup blueberries

Directions:

1.  Preheat oven to 375 degrees F (180 degrees C).  Grease muffin cups or use paper muffin liners.  Mix together wheat bran and milk.  Let stand for 10 minutes.

2.  In a large bowl, mix together applesauce, egg, brown sugar, and vanilla.  Beat in bran mixture.  Sift together all-purpose flour, whole wheat flour, baking soda, baking powder, and salt.  Stir into bran mixture until just blended.  Fold in blueberries.  Scoop into muffin cups.

3.  Bake in preheated oven for 15 to 20 minutes, or  until tops spring back when lightly tapped.

Enjoy!

The Creative Cook

Olive Garden Chicken Gnocchi Soup

Yes, I know that I posted this recipe before but this is a newer better recipe than the one I posted back in January of 2009.  Where that recipe came from, I don't know but this one comes from copykat.com.  It is excellent.  Try it!  You won't be disappointed.  It has the taste and mouth-feel of the soup from Olive Garden.  The last time I ordered it at the restaurant, I got very little gnocchi but when you make this version, you can have as many gnocchi as you want.

Olive Garden Chicken Gnocchi Soup
Serves 8

Ingredients: 
1 cup onion, finely diced
1/2 cup celery, finely diced
2 cloves garlic, finely minced
4 tablespoons butter
1 tablespoon extra virgin olive oil
4 tablespoons flour
1 quart half-and-half
1 pound potato gnocchi (from gourmet section of supermarket)
1 cup carrots, finely diced
1 cup chicken breast, cooked and diced
1 cup fresh baby spinach, coarsely chopped
1/2 teaspoon dry thyme
1/2 teaspoon parsley
Freshly grated Parmesan cheese to taste (optional)


Directions:

1.  Saute the onion, celery, and garlic in the butter and olive oil over medium heat until the onion becomes translucent.  Add the flour and make it a roux.  Let the butter and flour mixture cook for about a minute before adding 1 quart of half and half.

2.  Cook gnocchi according to package directions.

3.  Into the roux, add in the carrots and chicken.  Once the mixture becomes thick, add the chicken broth.  Once the mixture thickens again, add the cooked gnocchi, spinach, and seasoning, simmer until soup is heated through.

Enjoy!

The Creative Cook