The Main Menu: Time to pack a lunch as school starts again and we return to fall routines

By JAN MAIN

Yes, it’s that time again — back to school, back to work and back to fall routines. Time to pack a lunch!

As good luck would have it, two friends who know my passion for food, each gave me samples of their favourite muffins/scones as part of my August birthday present. They were delicious!

You are now the lucky recipients of these thoughtful recipes which I think will make packing a lunch a pleasure instead of “Oh no, not that again……..!”

Old-Fashioned Bran Muffins

My friend Wayne Cottrell brought over some of his just made bran muffins- sooo good and very yummy served with a slice of cheddar cheese for lunch.

The perfect portable treat! Muffins are great made in a batch because they can be frozen in a plastic container and taken out one at a time as needed so they seem “just baked.”

Wayne likes to use dried cherries in his recipe as some people do not like raisins, but I have included several alternatives for individual tastes. The added dates help keep the muffin moist and are an excellent source of fibre and natural sweetness.

2 cups (500mL) natural wheat bran (look in the flour aisle or bulk store)
1 cup (250 mL) all-purpose flour
1/4 cup (50 mL) wheat germ or additional bran or flour
2 tsp (10 mL) baking soda
1/2 tsp (2 mL) salt
1 cup (250 mL) chopped dates
1/2 cup (125mL) dried cherries or raisins or dried cranberries
1 3/4 cup (350mL) buttermilk or substitute half each milk & plain yogurt
1/3 cup (75 mL) vegetable oil
1/3 cup (75 mL) molasses

Preheat oven to 400 F (200 C) Prepare 1 dozen muffin pan with large paper liners sprayed with baking spray (to make muffin removal easier!)
In mixing bowl, stir together bran, flour, wheat germ or additional bran or flour, baking soda and salt. Stir in dates and raisins or dried cherries or dried cranberries.

In a separate measuring cup stir together milk and yogurt, vegetable oil and molasses.

Combine the ingredients to make the batter and fill prepared muffin liners. Bake for 20-25 minutes or just until risen and firm to touch.

Remove to racks to cool and store in covered container for up to 5 days or freeze in freezer container for up to 3 months. Makes 12 large muffins.

Cheese and Chive Scones

Jacqui Humphrey, baker extra-ordinaire, gifted some of her homemade chive and cheddar scones to me. This is definitely the gift which keeps giving because it inspired me as a necessary lunchtime ingredient to be enjoyed in a variety of ways both at lunch, breakfast or simply with a cup of tea.

Scones, like muffins, can be enjoyed a variety of ways both sweet (with jam and cream) or savoury with herbs and cheese – a natural for mid-day hunger.

2 1/4 cups (530mL) all-purpose flour
2 tbsp (25 mL) granulated sugar
1 tbsp (15 mL) baking powder
1/2 tsp (2 mL) salt
1 cup (250 mL) grated old cheddar (optional) and 2 tbsp chopped fresh chives (optional)
1/2 cup (125 mL) cold butter, cubed
1 egg
Milk – enough milk added to egg to make 1 cup (250 mL)

Preheat oven to 425 F (220 C) Line baking sheet with parchment paper.

In mixing bowl, stir together flour, sugar, baking powder and salt. Add cheese and chives if using or omit to leave plain.

Cut butter into flour mixture until coarse crumb consistency. Stir egg and milk together in measuring cup and stir all but about 1 tbsp into flour mixture and combine until moistened. (Reserved mixture used for topping.)

With lightly floured hands, knead dough to combine and pat into circle about ½ inch (1.2 cm) Using a 2- inch (10 cm) cookie cutter, cut out dough and place circles on prepared baking sheet about 1 inch (2.5 cm apart).

Brush tops lightly with reserved egg-milk mixture and bake in oven about 12-15 minutes or until golden.

Remove to rack to cool. Wrap individually in plastic wrap and freeze for up to 1 week. May be added to a lunch bag frozen or defrosted and warmed in oven to serve warm. Makes 12 large scones.

Whole-wheat Soda Bread

Some months ago, I experimented with this recipe and was more than happy with the tasty results.

Quick to make and super simple, the end result was a successful addition to a luncheon menu with a minimum of work.

It is a great standby recipe if you find yourself without bread or simply want a loaf that is homey and flavourful. It would make a welcome addition to your Thanksgiving table too!

Tip: Buttermilk is an old-fashioned ingredient not commonly used today but may be substituted with an equal amount of milk and plain yogurt. For 1 cup use half milk and half plain yogurt.

2 cups (500 mL) each, whole-wheat and all-purpose flour
1/4 cup (50 mL) granulated sugar
1 tbsp (15 mL) baking powder
1 1/2 tsp (7 mL) salt
1 tsp (5 mL) baking soda
1/4 cup (50mL) melted butter
2 eggs
1 cup (250 mL) milk
1/2-3/4 cup (125 mL) plain yogurt
3/4 cup (175 mL) currants or dried cranberries (optional)

Preheat oven to 350F (180C). In a large mixing bowl, stir together whole-wheat and all-purpose flour. Stir in sugar, baking powder, salt and baking soda and butter.

Combine eggs, milk, yogurt and currants or cranberries together. Add to flour mixture stirring with a fork to combine evenly then flour hands and knead about 8-10 times or until smooth. Form into a ball and flatten with your hands to make about an 8-inch (20 cm) circle. Cut a large X in the centre.

Place dough on baking sheet lined with parchment paper and bake in preheated oven about 50-60 minutes or until golden brown and a toothpick inserted in centre comes out clean.

Cool on rack; serve warm or at room temperature. Freeze for longer storage. Makes 1 large loaf.