Dunkin’ Do Nots

For all you parents out there who bring Dunkin Donuts to your kids’ class for snacks…umm, shame on you. Unless you’re looking to raise a new generation of Homer Simpsons. In that case, well done.

Just so you’re aware, here’s what’s in a Dunkin’ “Donut”…

INGREDIENTS: Donut Dough {Dough Mix [Enriched Flour (Bleached Wheat Flour, Barley Malt, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Soybean Oil, Egg Yolks, Nonfat Dry Milk, Leavening (Sodium Acid Pyrophosphate, Baking Soda, Sodium Aluminum Phosphate), Contains 2% or less of: Soy Flour, Salt, Wheat Starch, Soy Lecithin, Wheat Germ, Konjac Flour, Carrageenan, Dextrose, Natural and Artificial Flavor, Vegetable Color (Annatto, Turmeric), Phospholipase, Sodium Silicoaluminate (anti-caking agent)], Water}, Shortening (Palm Oil, Partially Hydrogenated Soybean Oil and Partially Hydrogenated Cottonseed Oil with TBHQ and Citric Acid added to help protect flavor).

Do you have any of those ingredients lying around your food science lab, err, I mean, kitchen? I didn’t think so. Which is an excellent indication that you shouldn’t be feeding them to your kids.

Here is a healthy recipe for raisin-bran muffins that your kids will love and with ingredients that won’t make you say “D’oh!

RAISIN BRAN MUFFINS

(makes 1 muffins)

3 cups organic unsweetened bran cereal

2 ¾ cups whole wheat flour

2 tsp baking powder

2 large eggs, beaten

½ cup vegetable oil

½ cup honey and ¼ molasses

1 ¼ cups milk

2/3 cup raisins

Preheat the oven to 350F.  Combine the cereal, flour and baking powder in a large bowl.  In a separate bowl, blend the eggs, oil, and molasses, honey, milk and raisins.  Mix all the ingredients together, stirring just until mixed.  Smooth the mixture into greased pans, making sure not to fill them more than 2/3 full.  Bake until golden and starting to come away from the sides of the pan about 25-30 minutes.

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