Ingredients:
1 1/2c. whole wheat flour
1/2c. packed dk. brown sugar
1/2c. old-fashioned oats
1 T. baking powder
1 tsp. ground cinnamon
1/2 tsp. ground cloves
1/2 tsp. ground nutmeg
1/2 tsp. salt
1 egg
1/3c. vegetable oil
1c. rice milk
1 tsp. vanilla
1 Cortland (or other cooking variety) apple, peeled, cored, and chopped
1/2c. raisins

Method:
Preheat oven to 375 degrees. Whisk together dry ingredients. Add wet ingredients and stir to combine. Fold in chopped apple and raisins. Pour into a greased cake pan and bake until a toothpick inserted in the center comes out clean; about 25-30 minutes. Alternately, pour into muffin cups and bake 20 minutes – makes 12 muffins.

The Quaker Unprocessed Wheat Bran box gave me a recipe that with a few modifications, went a little something like this:

Dry Ingredients:
1c whole wheat flour
1/4c white flour
1c wheat bran
1/4c sugar
1Tbsp baking powder
1tsp ground cinnamon
1/2tsp salt

Wet Ingredients:
3/4c homemade sweetened applesauce
1/4c rice milk
1/4c canola oil
1 egg, beaten
1/2c chopped dried organic apples

Method: Preheat oven to 400 degrees and line muffin tin with baking cups. Combine dry ingredients in a large bowl. Combine wet ingredients (except for apples) in a medium bowl. Add wet to dry, mixing just enough to combine. Fold in apples (or raisins if you prefer). Fill muffin cups about 2/3 full. Bake 18-20 minutes or until a toothpick comes out with a few moist crumbs clinging to it. Cool on a wire rack.

I love making muffins.

I got this recipe from the book A Handmade Life by William Coperthwaite (original source Doris Grant). The bread it produces is bland but has a great texture, and it’s very simple to make–the easiest hand-kneaded recipe I’ve ever seen.

Ingredients:
1lb whole wheat flour
13oz warm water (90-100 degrees F)
1/2oz yeast
1tsp honey

Method:
Mix yeast and honey in 1/2c of the warm water and let sit to froth for about 10 minutes. Pour yeast mixture into flour and add remaining water. Mix by hand until dough feels elastic and leaves the sides of the bowl clean. (Don’t be shy about adding extra flour to achieve this texture if necessary.) Put the dough in a metal baking pan, cover it with a damp cloth, and let rise in a warm place until it is an inch from the rim of the pan. (I started pre-heating the oven immediately and let the bread rise on top of it–they were ready to go at about the same time.) Bake at 450 degrees for 35-40 minutes. (Our oven runs a little hot, so it only took 32 minutes–you know the bread is done when you rap on the bottom crust with your knuckles and it makes a hollow sound!) Cool on a rack for about an hour before slicing.