Hawaiian Sweet Bread

I was kneading bread yesterday, and I started thinking that my arms would probably look a lot better (read: less flabby) if I baked bread every day.  But then I realized that I'd also have to be eating the bread I made that day, which, I think, would cause some pretty intense weight gain.   Unless, of course, my evil plan of baking bread and delivering it to people came to fruition...

I love bread.  And one bread that I have a particular passion for is Hawaiian Sweet bread.  So, of course, when I saw a recipe for it, I decided that I should give it a try (since King's is SO expensive)... and I just happened to have a can of evaporated milk on hand - I don't know where it came from, I certainly didn't buy it - and I REALLY love Hawaiian Sweet bread...  I will admit that my bread isn't exactly like King's Hawaiian, but it does make up for it in cost.

I was trying to make medium sized sandwich rolls, but they puffed up a lot in my oven, so they definitely could have started out smaller.  Also, the recipe I used lied to me in a couple places, so I'm giving you *my* recipe that has corrections/lazy options included.  I found the recipe online, it said that it was a version adapted from The Food of Paradise, but now I can't find the site, so I can't link to it :P

In response to this post, I expect you all to be extremely sad that you don't live with me or close enough to me to get a sample of this bread...

Mini Pommes Anna

That's right! Potatoes! Not just any potatoes! Deliciously French potatoes, or rather Mini Pommes Anna.

Wikipedia tells us that "Pommes Anna is a classic French dish of sliced, layered potatoes cooked in a very large amount of melted butter."

I can't take full credit for this recipe, since I got the idea here: Bakers Royale

I changed the recipe a little, since I didn't have any Yukon Gold potatoes (those would be really good for this though) but I had a mixed bag of fingerling potatoes... and they were also very delicious.  And looked a little more like a real Pommes Anna instead of just a single stack of sliced potato.

***

Mini Pommes Anna

BACON!

Today I realized that I had bacon in my refrigerator.  I wanted to eat the bacon, but couldn't be bothered to stand in front of the stove cooking it.  So I decided to bake the bacon :D

But I wasn't going to settle for just plain old bacon, I added maple syrup to one batch, and ginger syrup to a second batch!

To Bake Bacon:

What I did this week...

 At first I thought I was just being extremely lazy... then I thought I was suffering from something even worse and much more sinister than laziness...

I've also been mixing some delicious cocktails inspired by watching Jeeves and Wooster... but it's not a good idea to add rum to your sloth... you end up with a drunk sloth... which, if I could draw, would be a very funny picture indeed.  I'm not sure why I feel slothful though, because I have So Many Projects.  Here, just to show a few:

Not sure what the flowers will be for, but they're cute :D

I had to use up the Baileys frosting :)

Bacon, Cheddar and Broccoli quiche

The cake was just boxed yellow cake with chocolate chips, but I had to have something to put the Baileys frosting on... Here 's the quiche recipe for those of you that might like to try it (really the filling could contain any number of delicious things, I just picked three things I liked:

It wouldn't be St. Patrick's Day without Corned Beef and Cabbage

I would have posted these pictures yesterday, but I had eaten several cupcakes, drank two whiskey sours, and one Irish car bomb.  This was over a period of hours, but after that I had an epic two person solitaire game (I'll post rules later) with the Husband.
You may be wondering, why would cupcakes have affected my ability to post pictures.  They didn't... but they would have affected my typing, so I put this post off to today to make sure none of you had to suffer through the even worse grammar that would have resulted from my slightly inebriated state.

On to the cooking.

First, Corned beef and Cabbage (and carrots, for alliteration):

Corned beef - cooked to package instructions, cabbage and carrots added to the pot after the meat is removed to cool, and cooked until fork tender.

Now for what you really want, Irish Car Bomb Cupcakes :D

These take some work, but are SO worth it.

***

Irish Car Bomb Cupcakes with Cream cheese frosting: Makes 12

Things I did Yesterday

Rather than a usual post, I'm going to just tell you all what I did yesterday... mainly because I'm pretty excited about what happened and what I did.

I had some errands to run, and I was also on the look out for some buttons (I need to fix a sweater that I've had for a while, but I don't have enough buttons for it), so I decided to stop by our local SPCA thrift store.  I wasn't really convinced that they'd have what I needed, but it was worth a stop, since I was out anyway.

I should also mention that I've been looking for a 6 quart food storage container, because I want to make Artisan Bread in 5 min.  Since I couldn't find any 6 quart containers in any of the stores near me, I ordered them online.  They also had a deal to include the Danish Dough Whisk for $9.  I decided that $9 was too much to spend on a one-use item, even if I would be using it often.

While I was wandering around at the thrift store, I found their prices were really good.  They have deals everyday, it seems... when I was there, the clothes were buy 1 get 1 free.  I didn't need any clothing, but it was nice to know that I could get really inexpensive clothing that could be altered, if I have the time.  While wandering, I didn't find any buttons... but I did find this:

And the price? $1!  Yup, got myself a really good Danish Dough Whisk for $1!  And when I went to the counter to pay for it, I asked if they had any buttons... the helpful man behind the counter said that I was in luck, because a girl had asked them to save buttons for her, but she hadn't come by to pick them up even after they called her.  So I could have them.  All of them for $10!

I had fun sorting them last night :)

 So, $11 later I'm the proud owner of a Danish Dough Whisk, and a bunch of exciting buttons!

Later in the day, I saw a recipe for Soft Pretzel Bites (from one of the blogs I follow), and I figured I may as well try it out.  I'd also stopped at Trader Joes and picked up some much needed dairy products for baking scones/cinnamon rolls/etc.  So after I got home, I started baking... and kept baking until I had this:

Cinnamon Rolls, Cranberry Scones,and Pretzel bites/rolls

I altered the recipe for the scones a little, I substituted 1/4 cup of vanilla soy protein powder for 1/4 of the whole wheat flour from the original recipe.  So the new measurements are: 1 1/2 cup All purpose flour, 1/4 cup Whole wheat flour, 1/4 cup vanilla Soy protein powder.  I also used whole milk instead of cream.  They taste really good.  Slightly sweet, slightly vanilla, and very delicious.  I originally had a lot more of the soft pretzels, but they got eaten before I had a chance to photograph them... I'll have to post about the pretzel rolls later, since they're a story in themselves.

Also, here's the current progress on the socks (I'll do a full post when they're done):

2 socks at once! No second sock syndrome for me!

Chicken Pot Pie

The other day I went ahead and bought a 25lbs bag of flour at Costco. I also bought some boneless skinless chicken thighs. I had been buying chicken breasts, but the thighs were so much less expensive... and then I cooked with them and discovered how much more flavor the thighs had, I'm very pleased that I bought them.

It's cold and damp where I am right now, and it felt about the right time for some good old fashioned comfort food.

I've never made Chicken Pot Pie before, and so I set out to make one. I started with the 1896 Boston Cooking-School Cookbook, the plain paste recipe, to be specific.  Then I just sort of thought about what is normally in chicken pot pie and went from there.

***

The Lazy Wife's Chicken Pot Pie

Pie Crust:

1 1/2 cup flour

1/2 cup butter, cut in cubes

2 Tbsp vodka

2 Tbsp cold water

My crust ended up being a little thin, but very flaky and delicious, next time I'd probably double the pastry recipe, then again, I did end up making two pies. 

Put flour in a medium bowl and cut in the butter cubes.  Add vodka and water until you can form a smooth ball (sometimes it requires a little more vodka or water if your flour is dry).  Place the smooth ball in plastic wrap and chill for about 15min.  Preheat the oven to 350 degrees, roll out the chilled dough on a lightly floured surface, and place in pie pan.  Cover with wax paper and pie weights (I use beans).  Prebake for about 10 min with the weights, then remove them and bake another 5-10min until it just starts to get a light brown color.  Remove from oven and fill with chicken filling.

 

Pie filling:

1-2 Tbsp olive oil

1 onion, chopped

8-10 cloves garlic, minced

3 boneless skinless chicken thighs, cubed

1/2 cup frozen corn

1/2 cup frozen peas

1/2 cup mixed vegetables (I like the "hodgepodge"  mix from Trader Joes)

1 carrot, chopped

1 can condensed potato soup

1 Tbsp Herbed Poultry (from my spice rack, I think it's Sage, Rosemary, Thyme and Marjoram)

1 tsp Worcestershire sauce

1 Tbsp flour

1 Tbsp butter

Salt & Pepper

In a medium pot, saute the onion and garlic in olive oil, on low heat, until soft.  Add herbs, salt and pepper (about 1 tsp of each), add chicken and continue cooking, turn up to medium heat, stirring occasionally.  When the chicken is cooked, add vegetables and soup (as well as 1 can of water).  Stir until all ingredients are combined.  Add flour and butter and stir until incorporated.  Cook down to thicken.

When the pie crusts are ready (prebaked/just starting to brown, you can use scraps of pie crust to put on top for a cute decoration, bake them with the crusts but on a separate baking sheet) add the chicken filling to the pie shells and bake at 350 for 20min until the crusts are brown and the filling is bubbling.

Take out of oven and serve.

***

Well, that's about it for the recipe.  It tastes pretty darn awesome (the Husband even went back for seconds, despite the pie containing peas).  Chicken breast would obviously work as well, but I really do think the thighs have better flavor.

Also, I'm working on a pair of socks now... but I'll post about those later, when I have pictures and such.  That's all for now!

Cinnamon Rolls

I woke up one day earlier this year with a craving for Cinnamon Rolls.  I tried to ignore it for as long as I could... but then I gave in and looked up a recipe and baked these irresistibly delicious rolls.

I do have to say, also, that I LOVE Paula Deen and her appreciation for butter.

***

Cinnamon Rolls

Servings: 12-15 rolls (depending on how thin you cut them) 

Prep Time: about 1 hour 20 min, Cook Time: 30 min

Ingredients:

Dough:
1/4 ounce package yeast
1/2 cup water
1/4 cup sugar
1/2 cup milk
1/3 cup butter

1 tsp. salt
1 egg
3 1/2 - 4 cups flour

Filling: 
1/3 cup melted butter, plus more for the pan
1/4 cup white sugar

1/2 cup brown sugar
2-3 tablespoons ground cinnamon
1/4 cup chopped walnuts, or pecans (optional)(I've also crushed some sliced almonds and used those)

Glaze:
4 tablespoons butter
2 cups powdered sugar
1-2 teaspoon vanilla
3-6 tablespoons of hot water (enough to make it smooth)

Directions:

In a large bowl, mix yeast, about two cups of flour, sugar and salt.  In a mircowave safe measuring cup, mix water, milk and butter, heat until butter is just melted, not until very hot.  Add liquid mixture to large bowl, add egg and mix until smooth.  Add about two cups more of flour and mix until the dough comes together and is easy to handle.  Gently knead dough on lightly floured surface (or in the bowl), the more you knead the tougher the dough will get, so DON'T over knead, just enough to incorporate everything plus a little.  Place in well-greased bowl (or keep in the bowl you were using, I don't grease mine) and let rise until doubled, usually 1 - 1 1/2 hours. I usually cover mine with a damp cloth and put it in a barely warm oven.

When doubled, punch down dough.  Roll out on flour surface into a 15x9 inch rectangle.  Spread melted butter all over dough, I softened my butter and spread it out leaving about a 1-2" bar across the top of my rectangle free from butter.  Mix sugar, cinnamon and optional walnuts or pecans and sprinkle over buttered dough.

Beginning at 15 inch side role up dough and pinch edge together to seal.  Cut into 12-15 slices; thin, serrated knives work well.  Coat bottom of baking pan with butter and sprinkle with sugar.

Place cinnamon roll slices close together in the pan and let rise until dough is doubled, about 45 minutes.  Again, I like putting the pan in a barely warm oven with a dish of hot water underneath, because I think it makes them more moist.

Bake (with a dish of water underneath) at 350 degrees for about 25-30 minutes or until nicely browned.

Once rolls are done baking, mix melted butter, powdered sugar, and vanilla.  Add hot water 1 tablespoon at a time until the glaze reaches desired consistency.  Spread over slightly cooled rolls.  Serve warm.

Based on Paula Deen's Recipe with my own additional suggestions.

***

Cinnamon is a spice obtained from the inner bark of several trees from the genus Cinnamomum, which can be used in both sweet and savory foods. Cinnamon trees are native to South East Asia. It was imported to Egypt as early as 2000 BC.

The Old Testament makes specific mention of the spice many times: first when Moses is commanded to use both sweet cinnamon and cassia in the holy anointing oil; in Proverbs where the lover's bed is perfumed with myrrh, aloes, and cinnamon.  In Song of Solomon, song describing the beauty of his beloved, cinnamon scents her garments like the smell of Lebanon.

It was so highly prized among ancient nations that it was regarded as a gift fit for monarchs and even for a god: records show that gifts of cinnamon and cassia were brought to the temple of Apollo at Miletus.  It was too expensive to be commonly used on funeral pyres in Rome, but the Emperor Nero is said to have burned a year's worth of the city's supply at the funeral for his wife Poppaea Sabina in A.D. 65.

Through the Middle Ages, the source of cinnamon was a mystery to the Western world.  Sieur de Joinville accompanied his king to Egypt during the crusades  in 1248, and reported that cinnamon was fished up in nets at the source of the Nile out at the edge of the world.  In Herodotus and other authors, Arabia was the source of cinnamon: giant Cinnamon birds collected the cinnamon sticks from an unknown land where the cinnamon trees grew and used them to construct their nests; the Arabs employed a trick to obtain the sticks.  This story was current as late as 1310, although in the first century, Pliny the Elder had written that the traders had made this up in order to charge more.

Portuguese traders finally landed in Ceylon (Sri Lanka) at the beginning of the 1500's and restructured the traditional production and management of cinnamon by the Sinhalese, who later held the monopoly for cinnamon in Ceylon. The Portuguese established a fort on the island in 1518 and protected their own monopoly for over a hundred years.

Dutch traders finally dislodged the Portuguese in 1638.  The Dutch East India Company continued to overhaul the methods of harvesting in the wild and eventually began to cultivate its own trees.

The British took control of the island from the Dutch in 1796. However, the importance of the monopoly of Ceylon was already declining, as cultivation of the cinnamon tree spread to other areas, and coffee, tea, sugar and chocolate were becoming more popular than traditional spices.

Some interesting Health Benefits of Cinnamon:

• Just 1/2 teaspoon of cinnamon per day can lower LDL cholesterol.
• Cinnamon may have a regulatory effect on blood sugar, making it especially beneficial for people with diabetes. 
• Cinnamon has shown an amazing ability to stop medication-resistant yeast infections.
• Cinnamon has been shown to reduce the proliferation of leukemia and lymphoma cancer cells.
• It has an anti-clotting effect on the blood.
• Patients given half a teaspoon of cinnamon powder combined with one tablespoon of honey every morning before breakfast had significant relief in arthritis pain after one week and could walk without pain within one month.
• When added to food, it inhibits bacterial growth and food spoilage, making it a natural food preservative.
• Smelling cinnamon can boost cognitive function and memory.
• Cinnamon fights the E. coli bacteria in unpasteurized juices.
• Cinnamon is a great source of manganese, fiber, iron, and calcium.

(Citations: Paula Deen's Website, Wikipedia: Cinnamon, 10 Health Benefits of Cinnamon)


Update: This is what I found on the Husband's plate after he ate THREE cinnamon rolls:

They are obviously Husband approved.

Beans are amazing.

Yup, that's right.  Beans are amazing.  Sometimes I forget just how amazing beans are.

Beans are one of the longest-cultivated plants.  The cultivation of beans even predates ceramics!  Beans were an important source of protein throughout Old and New World history, and still are today. There are over 4,000 cultivated varieties of bean on record in the United States alone.  Certain beans, like Kidney beans are actually toxic, but don't worry because boiling them for at least 10 minutes destroys those toxins.  Another method of destroying the toxins (and making the beans more digestible for humans) is to ferment them.

Today, let's focus on fava beans (also known as: Broad Beans, Bell Beans, Tic Beans, Butter Beans, Windsor Beans, Horse Beans, English Beans, Feve Beans, Faba Beans, Haba or Habas)  These are not to be confused with Lima beans which are sometimes also called butter beans.

• In ancient Greece and Rome, beans were used in voting; a white bean being used to cast a yes vote, and a black bean for no.  Also, beans were used as a food for the dead, especially during festivals. 
• In Italy, broad beans are traditionally sown on November 2, All Souls Day. Small cakes made in the shape of broad beans (though not out of them) are known as fave dei morti or "beans of the dead". According to tradition, Sicily once experienced a failure of all crops other than the beans; the beans kept the population from starvation. Some people carry a broad bean for good luck; some believe that if one carries a broad bean, one will never be without the essentials of life. 
• In Portugal, a Christmas cake called Bolo Rei ("King cake") is baked with a fava bean inside. Whoever eats the slice containing it, is supposed to buy next year's cake.
• European folklore also claims that planting beans on Good Friday or during the night brings good luck.

Broad beans are rich in tyramine, and should be avoided by those taking monoamine oxidase inhibitors (MAOIs).  Raw broad beans contain the alkaloids vicine, isouramil and convicine, which can induce hemolytic anemia in people with a glucose-6-phosphate dehydrogenase deficiency and can be fatal (also known as "favism").  Though, hemolysis resulting from "favism" may actually act as a protection against malaria.  Broad beans are also rich in L-dopa.  This substance is used medically in the treatment of Parkinson's disease.  It is also a natriuretic agent, which might help in controlling hypertension. 

According to the National Nutrient Database for Standard Reference, one cup of cooked fava beans contains about 187 calories, 1 g of fat, 33 g of carbohydrates and 13 g of protein.  73% of calories come from carbohydrates, 3% from fat and 24% from protein.  They have 9 g of fiber (37% of the daily value).  Fava beans are a rich source of many essential vitamins, especially B vitamins.  Fava beans also contain many essential minerals. They are a good source of manganese, copper, phosphorus, magnesium, potassium and iron.  While fava beans are a good source of protein, the protein they contain is not complete and must be paired with complementary proteins, such as those contained in grain products. 

Alright, I'm sure that's enough information for all of you to realize that beans are really awesome.  Now, on to the recipe.

Citations: Wikipedia: Bean, Vicia faba, Cook's Thesaurus: Dry Beans)

A little background:
A bit over a year ago, I went to Scotland with Opal, her mom, and Rita.  Opal's mom has a jewelry company called Billy's a Bad Kitty, and they had a booth at a Scottish art fair during the Fringe Festival.  There was a little restaurant/cafe next to the art fair.  It carried some pies that we would sometimes eat for lunch.  One of those pies was "Butter bean and Brie Pie."  It was possibly the most wonderful taste experience of my life.  Imagine yourself in an extremely old Scottish cemetery.  It's drizzling rain.  You're a bit cold, wrapped up in warm clothes, and you go into the warm restaurant and buy a single serving pie with a beautifully golden puff pastry shell.  You take it back to the booth.  You cut into the pie with your fork and take a bite.  It's magical.  Buttery crust, perfectly cooked beans, flavorful but not overbearing brie, and a slightly creamy sauce  to tie it all together.

I'm drooling just thinking about it.

Well, I came home and dreamt about that pie.  I was still going through me "I don't like baking" stage, so I let it sit there in the back of my mind... waiting for the right moment to strike.

Life happened, I was home for Thanksgiving, and among the things I was sent back to Davis with (Thank you, Mom), was a 12 oz  bag of dry fava beans.  I couldn't figure out what I was going to do with them until I looked them up online, and found out that they're also called butter beans.  And then the pie sprang into my thoughts.  I went and bought a wedge of brie and some frozen puff pastry (yes, I could have made croissant dough... but I was feeling lazy).  I had all the other ingredients at home.  And so it began.

***

This is the description from Simple Simon's website:
butter beans are casseroled in a vegetable and white wine stock with a good dose of garlic and finished with parsley, cream and lemon juice. Brie is then added to the cooled ingredients prior to baking.

This is what I ended up with (measurements are approximate):

1lb Butter Beans (if you're starting with dried fava beans you'll have to soak them overnight, then blanch them in boiling water for 10min, then cool them and take off the outer shell/thick husk before you boil them with the other ingredients)
2 cups Vegetable stock (chicken broth also works)
3 dashes White wine (I had sherry, and I wasn't going to go buy a bottle of wine just for 1 recipe)
5 cloves Garlic, minced
1/4 large onion, chopped and sauted
1 tsp Parsley
1/4 cup Cream (or 1/2&1/2)
1 Tbsp Lemon Juice
1 largish wedge of Brie cut into chunks



Cook beans in broth, wine and garlic until tender.  Stir in sauteed onion, parsley, cream and lemon juice into Butter bean mixture, let cool.

Preheat oven to 400.  Place puff pastry into a muffin pan (I wanted to make small pies) and spoon mixture in puff pastry shells, cover with more pastry, making sure the pies are sealed around the edges (use water or egg, according to puff pastry directions), bake about 10-15min until golden brown.  (For my pies, I ended up taking the pies out of the muffin pan and flipped them over onto a baking sheet and baked them another 5-10min so the bottoms were also browned and puffy).

***

I know it's cheating, but I really would recommend the Trader Joe's Frozen Puff Pastry... they worked very nicely.  The Husband even commented on how much he liked the pastry shells.

I know I'm going to end up making these again, because they are SO delicious.  Probably for a party this Christmas season.

The Husband is working on getting his finals done for school, so who knows when I'll post next, but I am hoping that I'll have more things to post over the winter break.  For now, I'll leave you with this:

Cranberry Cream Scones

"The scone is a small British quick bread (or cake if recipe includes sugar) of Scottish origin. Scones are especially popular in the United Kingdom, Canada, Australia, New Zealand, and Ireland, but are eaten in many other countries. They are usually made of wheat, barley or oatmeal, with baking powder as a leavening agent. The scone is a basic component of the cream tea or Devonshire tea." - Wikipedia

I have always been fascinated by Great Britain.  I love the literature, the climate, the costume dramas... and, of course, the food.  While British food, in general, might be a little on the bland side, they definitely know how to make buttery, delicious breads.  Though, I do have to note, that a lot of the good British things came from Scotland.

Today, I'm making scones.  But not just any scones.  Cranberry Cream Scones.

***

Cranberry Cream Scones (from Alton Brown)

2 cups all-purpose flour (I made these with 1.5 cups all-purpose flour and 1/2 cup whole wheat flour)
4 teaspoons baking powder
3/4 teaspoons salt
1/3 cup sugar
4 Tablespoons butter
2 Tablespoons shortening
3/4 cup cream
1 egg
1/4 cup dried cranberries

Preheat oven to 375 degrees.

Cut butter into small cubes and chill.  In a medium bowl, mix the flour, baking powder, salt and sugar.  Add chilled butter and shortening, mix until it looks like mealy. I use a pastry blender, but you can also squeeze the butter into the flour with your fingers.

In a separate bowl (I use a measuring cup) mix the cream and egg (beat them together), then add to the flour mixture and stir in the fruit.  Turn the dough onto a floured surface.  Gently knead once or twice to make sure the cranberries are evenly distributed.  Roll out to about 1/2inch thick and cut into biscuit sized rounds.  You can make them pretty much any shape, they puff up the best if they have a cut edge rather than just spooning them down.

Bake for 15min until golden brown and delicious.

***

These delicious scones go amazingly well with clotted cream and honey.  They are a perfect match with tea.  And I have made them with about 2 Tablespoons of chopped up candied ginger and they're awesome.  I used the same recipe to make plain scones (leave out the cranberries) and cheese, chive & garlic scones - I kept the sugar in, but you could leave it out to make them more savory.

At some point in the near future, I will probably try making them with protein powder, since I have been trying to figure out some way of taking protein after workouts that doesn't involve chugging a shake.

(citations: Wikipedia, Alton Brown via Food Network)

Honey Bran Muffins

I have done it!  I recreated the taste of Mimi's Cafe's Honey bran muffins... and they are delicious.

I was thinking the other day that I do not have a whole lot of fiber in my diet.  Knowing the bran is amazingly good for you, I wanted to find a better way to eat it than Raisin Bran (which is gross because I don't like raisins).

Thus the search began for a recipe that would allow me to make delicious bran muffins.  I used to regularly order honey bran muffins at Mimi's... so I figured I would start with that.  There was a post on a forum about Mimi's bran muffins.  I was disappointed that they did not call for honey, but for dark corn syrup.  I decided to tweak the recipe a little since it also called for raisins pureed with water, which doesn't work because:
1) I don't like raisins, and
2) I don't have a blender of any kind in my apartment.

Please note that despite my looking for something "healthy," I must admit that these are basically like candy on the outside.  So other than the bran being good for me, the sugar and fat content is probably rather high.

Here, is my tweaked recipe: (Original found Here)

***

Honey Bran Muffin

Makes 12 regular sized muffins

dry ingredients:
1 cup flour
1 cup wheat bran
4 tsp dry milk powder
1/4 tsp baking powder
1 tsp baking soda
1/4 tsp salt
"liquid" ingredients:
1/3 cup brown sugar (it called for dark, but all I had was light)
1/4 cup honey
2 Tbsp molasses
1/4 cup vegetable oil
1 egg
1/2 cup water
2 Tbsp grated orange zest (the orange flavor is a little overpowering, I'd probably reduce this to 1 Tablespoon or maybe even 2 teaspoons)

Glaze:
3 Tbsp sugar
3 Tbsp brown sugar, packed
3 Tbsp butter (very soft or slightly melted - I put this whole mixture on top of the fridge while I did the rest and it worked really well)
2 Tbsp honey
2 tsp water

Preheat oven to 350 degrees
Distribute about 1 Tbsp of the Glaze into each of your 12 muffin tins and be sure to coat the bottom and sides of each muffin tin. (I did this just before I mixed the wet and dry ingredients so that the glaze was fairly liquid, and I just spread it evenly between all 12 tins rather than measure)
In a medium bowl (or one with a pour spout) mix all the dry ingredients.
In a separate bowl (I didn't do this I just put all the wet ingredients into the middle of the dry ingredients and mixed them all together), mix the "liquid" ingredients.  Stir the liquids into the dry ingredients until just moistened.

Fill muffin tins 2/3 full, bake at 350 for 20min, until a toothpick comes out clean (be sure not to fill the muffins too full because even at 2/3rds they spring up over the tops a little.
Immediately invert the baked muffins onto foil or wax paper to cool.
I put mine on wax paper, and then enjoyed eating the carmelized rings on the muffin tin - if you make them, you'll know what I'm talking about.

 ***

Do you find yourself typing "brain" when you mean to type bran?  I certainly do.

Bran is the hard outer layer of a grain.  Wheat bran can usually be found in the supermarket; and though I have not really looked for them yet, oat and rice bran are also available (rice bran is used in several Japanese recipes). Bran can be milled from any grain: rice, corn, wheat, oats, barley and millet (rice bran comes from the layer that is removed when brown rice becomes white rice).

Apparently, wheat and barley bran do contain gluten (sorry to all of you with celiac disease/sprue). However, rice and corn bran do not contain gluten, and oat bran is somewhere in between.  If you have a mild gluten-intolerance, you might try that. (medicinenet.com)

Bran is REALLY good for you.  Not only does it contain a great amount of dietary fiber, but also essential fatty acids, starch, protein, vitamins and minerals!  Also, it's very filling.

(citations: Wikipedia, Grain picture in the public domain, Google Health, Medicinenet, therecipelink)