Early tomorrow morning we will drive over to Fairhope, Alabama for an AKC sanctioned retriever hunt test. It’s a chance for Maggie to do what she was trained for before coming to live with us, and an opportunity for Buck and me to see what it’s all about. Fairhope is about 45 miles from our home. The test will start at 8:00 a.m. I don’t know how many dogs will be participating.
The weather forecast calls for rain. I plan to be comfortable, with a blend of French Roast/Costa Rican coffee in a themos and a zip lock bag of Mighty Muffins. Here they are, fresh from the oven.
We call these Mighty Muffins because they pack a powerful nutritional punch. We take them in our back packs when we go on long hikes. I made three dozen once when we were going hiking in California’s Sequoia National Park (a true cathedral). Here’s the recipe:
1 1/2 cups whole bran cereal
1 cup skim milk
1/3 cup molasses
1/4 cup canola oil
1/2 cup all purpose flour
1/2 cup whole wheat flour
2 TBSP toasted wheat germ
2 tsp baking powder
1/2 tsp baking soda
1/2 cup raisins (I like the golden ones for this, but either are fine)
1/2 cup chopped nuts (optional — I used walnuts)
Preheat oven to 400 degrees Fahrenheit. Combine bran and milk. Let stand 5 minutes. Stir in eggs, molasses and oil. Set aside. Combine flours, wheat germ, baking powder and soda. Make well in cener. Add bran mixture. Stir until moistened. Fold in raisins and nuts. Grease muffin cups (or use Teflon coated ones). Fill 2/3 full.
Bake 20-25 minutes for regular size; 14 minutes for miniatures. Cool. Store, covered, in refrigerator. Makes 12 regular or 24 mini.