Brocco Holiday Gems

Presented by: Jane Spector Davis Chef-Owner Ganache Bakery, Research and Development Consultant to the Baking Industry 420 Church Street Evanston, IL 60201 847.864.5536

Photo © Linda Matlow (http:www.pixintl.com) click to enlarge

• 2 c. broccoli sprouts, chopped
• 1 c. apple, chopped
• 1 c. cranberries, dried
• 1/4 c. ginger crystallized, chopped
• 1 t. lemon rind, grated
• 2 large eggs
• 1/2 c. margarine, melted and cooled
• 1/2 c. sugar
• 1/2 c. buttermilk
• 1 3/4 c. flour, all purpose
• 2 t. baking soda
• 1/2 t. salt
• 1 t. cinnamon
• 1/4 t. ginger

Melt and cool margarine.
Mix together: flour, baking powder, soda, salt and spices.
Rinse broccoli sprouts and coarsely chop.
Chop unpeeled apple and mix with sprouts, dried cranberries and crystallized ginger.
Grate lemon rind onto fruit/sprout mix and combine.
Mix margarine with sugar until combined; beat in eggs.
Stir in flour mixture, alternating with buttermilk. Don't over mix
Stir in fruit/sprout mixture
Fill lined muffin tins 2/3 full.
Bake at 400 degrees for 25 minutes until browned.

These are colorful holiday muffins and so good for you! Other variations to try: orange rind for lemon rind; add chopped pecans; add 1/2 c. grated carrots; use half brown sugar; substitute canola oil for margarine.