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April 9, 2014

Jonathan Tobin: Why Did Kerry Lie About Israeli Blame?

Samuel G. Freedman: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Jessica Ivins: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Kim Giles: Asking for help is not weakness

Kathy Kristof and Barbara Hoch Marcus: 7 Great Growth Israeli Stocks

Matthew Mientka: How Beans, Peas, And Chickpeas Cleanse Bad Cholesterol and Lowers Risk of Heart Disease

Sabrina Bachai: 5 At-Home Treatments For Headaches

The Kosher Gourmet by Daniel Neman Have yourself a matzo ball: The secrets bubby never told you and recipes she could have never imagined

April 8, 2014

Lori Nawyn: At Your Wit's End and Back: Finding Peace

Susan B. Garland and Rachel L. Sheedy: Strategies Married Couples Can Use to Boost Benefits

David Muhlbaum: Smart Tax Deductions Non-Itemizers Can Claim

Jill Weisenberger, M.S., R.D.N., C.D.E : Before You Lose Your Mental Edge

Dana Dovey: Coffee Drinkers Rejoice! Your Cup Of Joe Can Prevent Death From Liver Disease

Chris Weller: Electric 'Thinking Cap' Puts Your Brain Power Into High Gear

The Kosher Gourmet by Marlene Parrish A gift of hazelnuts keeps giving --- for a variety of nutty recipes: Entree, side, soup, dessert

April 4, 2014

Rabbi David Gutterman: The Word for Nothing Means Everything

Charles Krauthammer: Kerry's folly, Chapter 3

Amy Peterson: A life of love: How to build lasting relationships with your children

John Ericson: Older Women: Save Your Heart, Prevent Stroke Don't Drink Diet

John Ericson: Why 50 million Americans will still have spring allergies after taking meds

Cameron Huddleston: Best and Worst Buys of April 2014

Stacy Rapacon: Great Mutual Funds for Young Investors

Sarah Boesveld: Teacher keeps promise to mail thousands of former students letters written by their past selves

The Kosher Gourmet by Sharon Thompson Anyone can make a salad, you say. But can they make a great salad? (SECRETS, TESTED TECHNIQUES + 4 RECIPES, INCLUDING DRESSINGS)

April 2, 2014

Paul Greenberg: Death and joy in the spring

Dan Barry: Should South Carolina Jews be forced to maintain this chimney built by Germans serving the Nazis?

Mayra Bitsko: Save me! An alien took over my child's personality

Frank Clayton: Get happy: 20 scientifically proven happiness activities

Susan Scutti: It's Genetic! Obesity and the 'Carb Breakdown' Gene

Lecia Bushak: Why Hand Sanitizer May Actually Harm Your Health

Stacy Rapacon: Great Funds You Can Own for $500 or Less

Cameron Huddleston: 7 Ways to Save on Home Decor

The Kosher Gourmet by Steve Petusevsky Exploring ingredients as edible-stuffed containers (TWO RECIPES + TIPS & TECHINQUES)

Jewish World Review

The perfect muffin? Not too sweet, filled with all sorts of seeds, peppered with dried cherries and covered with lightly sweet streusel topping

By Noelle Carter




JewishWorldReview.com | Oat bran, flax, cornmeal, poppy seeds and large Bing cherries contribute wonderful flavor and texture to these muffins, baked with a lightly sweet streusel topping. A perfect way to start the day, and they make a great snack when you're on the go.

WHOLE GRAIN MUFFIN WITH PLUMP DRIED CHERRIES

MAKES about 2 dozen muffins

TOTAL TIME: 1 hour.


STREUSEL TOPPING

  • 1/2 cup dark brown sugar
  • 1/2 cup (1 stick) softened butter
  • 1 1/2 cups old-fashioned oats


1. In a medium bowl, stir together the sugar and butter until completely combined and smooth. Stir in the oats until they are coated and the topping forms clumps. Spread the topping onto a rimmed baking sheet and refrigerate until chilled and hardened. Break up the clumps and store, refrigerated, in a sealable plastic bag. This makes slightly more topping than is needed for the muffins; the topping will keep, refrigerated, up to 1 month (or frozen up to 3 months).


WHOLE GRAIN MUFFINS

  • 2 cups old-fashioned oats
  • 2 1/2 cups buttermilk
  • 1/2 cup canola oil
  • 2 eggs
  • 1 tablespoon vanilla extract
  • 1 cup oat bran
  • 2/3 cup flax meal
  • 2/3 cup stone-ground cornmeal
  • 2/3 cup dark brown sugar
  • 2 teaspoons poppy seeds
  • 1 tablespoon plus 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons kosher salt
  • 1 1/2 cups dried cherries, preferably Bing
  • Prepared streusel topping



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1. Heat the oven to 375 degrees. Lightly grease the muffin tins to prepare them.

2. In a medium bowl, combine the oats and buttermilk, and set aside so the oats can soak.

3. Meanwhile, in the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a hand mixer, beat together the oil, eggs and vanilla.

4. In a separate bowl, whisk together the oat bran, flax meal, cornmeal, sugar, poppy seeds, baking powder, banking soda and salt.

5. Add the soaked oats and buttermilk to the bowl with the egg mixture, then, with the mixer running, slowly incorporate the dry ingredients. Fold in the cherries.

6. Spoon the batter into the muffin tins, filling each cup approximately two-thirds of the way full. Top each muffin with a light crumbling of streusel topping.

7. Bake the muffins until puffed and a rich golden coloring on top, and a toothpick inserted comes out clean, 22 to 26 minutes, rotating each tray halfway through.

8. Cool the muffins on a rack before unmolding.

EACH OF 24 MUFFINS

Calories: 231

Protein: 4 grams

Carbohydrates: 32 grams

Fiber: 3 grams

Fat: 11 grams

Saturated fat: 3 grams

Cholesterol: 24 mg

Sugar: 16 grams

Sodium: 239 mg

NOTE: Adapted from Clementine Bakery in Century City, Calif.


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