Hi, welcome to My Left Frying Pan.
I'm Mairlyn Smith. Hello!
Alright, the season is over, the holiday
binge-eating, the craziness... and we're
back to reality. And a lot of you
are feeling kind of bloated because you
might have gone a little bit crazy over
the holiday season. So I've got a
fabulous recipe for you!
It's a banana chocolate chip muffin and
this baby is going to clean out your
pipes! It's going to keep things moving!
It's got six grams of fiber--we'll get
into that later-- but it's got buttermilk
in it. Don't be panicking if you don't
have buttermilk in your house because
Auntie Hack is back and she's going to
show you how to make a substitution for
butter milk.
Hello, Auntie Hack here. I'm just back from Dildo
Newfoundland! I had such a lovely time!
The people there are so friendly! Hello all my
new friends. Now my favourite niece
Mairlyn asked me to come back on the
show--
thanks for all your comments-- and show
all you lovely people a substitution
for buttermilk if you don't have it in
your house. So, I went on the "interweb" and
I saw crazy, odd things.
Here's a couple of just pitiful hacks.
Oh come on, really?!
Oh here's the way you do it. So first of
all, you need some vinegar in your house.
You should all have vinegar. If you don't
run out to get it right now. We need a
measuring cup.
So far so good! And you need one percent
milk. It can't be skim. Don't use skim!
In Canada we have one percent or two
percent, so if you're going to make a
substitution that would not be a
substitution. So here's how you do it.
You open the vinegar. So far so good! And you
put about... oh I don't know... maybe about a
tablespoon. I eyeballed it but I'm a
trained professional. And then if the
recipe-- and I know her recipe calls for
three quarters of a cup--
You're going to eyeball it so you're
going to put in... Oops! Missed the container altogether!!
Talking on the "interweb" is harder than
it looks!
Anyway, you keep pouring until you just
hit three quarters of a cup, and that's
the right amount! And now I've turned it
into a buttermilk. I'm a genius! Over to
Mairlyn. Ta-ra! Thanks Auntie Hack for the tip on
how to substitute for buttermilk.
Alrighty then. One of these little cute
little babies is six grams of fiber!
Oh my gosh, that six times more than a
regular commercial muffin. This baby, if
you eat six, would kind of blow you to the
moon. Alright, I mean we kind of call
them bum-blasters at our house, but don't be
eating six of them on your first day
because you'll never leave your house.
You'll be like, "Hello I can't come to
work today," so it's basically your call.
Anyway don't be feeding this to a
toddler-- a whole one-- because it's
scary. Trust me, I found out the hard way.
So you do it in a mini muffin pan.
And one of these is a third of that, and
that's what a little toddler would get.
Alrighty then.
So where does all this magical
fiber come from? It comes mostly
from flaxseed. Now this is the whole
flaxseed and whole flaxseed is called a
laxative.
Hello, goodbye, see you next July! Now
that's ok if you're sort of bound up, but
there's so many good things inside that
you need to grind it up. There's omega-3
fatty acids, which is good for your brain
and for your heart, and then there's
soluble fiber which helps reduce your
cholesterol. So you need to grind it.
The only thing that works-- and I've tried
everything, trust me, I even tried a
hammer once-- is a coffee bean mill. So you
just grind it up like that. It'll look
like this, once it comes out of the
coffee bean mill, and then you can store
it in a covered container in the
refrigerator for up to three months. I do
about this much. I fill the whole jar up
for the week. Me and my family, we have
one to two tablespoons of ground flax
every single day. And one of these babies
is equal to 1 tablespoon of ground flax.
We go through a lot of flax every
day. Sidebar, when I had my last
colonoscopy,
the doctor told me I had the most
beautiful colon he'd ever seen. Wooo!!
Ok, I used to be a home ec teacher. Yeah
you're right, I did. And to all my former
students out there, I hope you having a
fabulous life. Hey I actually taught
Brett Hull. I actually did. Anyway alright,
so this is the muffin method that we're
going to be making. We're starting with
our dry ingredients. We've got our ground
flaxseed, whole wheat flour, two
tablespoons of cinnamon-- don't email me
and tell me it was the wrong amount. It is two
tablespoons. It actually helps regulate
how much insulin you pump out when
you have sweet ingredients. A quarter cup
of chocolate chips. We've got wheat germ
that makes this whole wheat flour a
whole-grain. We've got wheat bran and
then I have baking powder and baking
soda.
Those are my dry ingredients. Now the
liquid ingredients... I have the
buttermilk, I'm going to put the brown
sugar as a wet ingredient because
I want it to dissolve. We're using one
omega-3 egg to get more omega-3 fatty
acids into our diet. And then we're going
to add some really gushed-up bananas. So
here's what you do with those rotten
bananas that are sitting on your counter.
You freeze them whole. This is a
little bit disgusting, but it's kind of
fun too... so you freeze them whole, you thaw
them out, you pull off the top and you
squish it out. Oh, that's so gross!! I love it!
And we're going to do it until we get
one-and-a-half cups, depending
on how big the
banana is...because you know
size matters. We all knew that anyway.
So I think these bananas are pretty
darn big,
so we're going to probably use three or
four.
One of the coolest parts about using
whole wheat flour is that you can't
overmix it. So get your kids to help you
with this recipe. It's good and heart
healthy and fabulous, and now I'm going
to put them in the muffin tin.
Alright, make sure that the rack is in the middle
of your oven and then preheat to 400 degrees.
Don't preheat it to 400 and then put
your rack in the middle. Ok, the other
thing that I love to do is I use paper
cup liners, and that way I don't have
such a big mess to clean up when
they're baked. And another home
economist tip, or a food stylist one, is
to use an ice cream scoop to divvy out
your batter. That way they're all
going to be about the same size. Now
these muffins are really heaped-up because
it's not using white flour. They don't
expand as much, so you want to put a big
load of muffin batter in there. Alright,
they go into the oven and they cook for
about 20 to 25 minutes or until a
toothpick inserted in the center comes
out clean.
Alright well, I had lots of fun today
talking about fiber. And if you want you
can always subscribe. My photograph is
going to come up here
someplace, and over on this side-- I have
some egg issues-- so my latest egg video
is over here. Anyway until next time, I'm
wishing you peace love and fibre!!
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