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Tuesday, January 24, 2012

Imbolc Breakfast Recipes

Tuesday, January 24, 2012
While Yule is the more traditional time for us Pagans to get up at dawn and have an early ritual, I figured  that I would share some breakfast recipes for Imbolc. Hope you all enjoy

Maiden Wakes Muffins

  • 2 cups flour
  • 2 Carrots, grated
  • 1/2 cup raisins
  • 1 green apple, peeled, cored, grated
  • 1 cup sugar
  • 1/2 cup almonds, sliced
  • 2 tsp. baking soda
  • 3 eggs
  • 2 tsp. cinnamon
  • 2/3 cup vegetable oil
  • 1/2 tsp. salt
  • 2tsp.vanilla 
Soak raisins in hot water, in a covered bowl, for 30 minutes. Drain thoroughly. 
Preheat oven to 350 degrees. In a large non-metal bowl, mix flour, soda, cinnamon, and salt. 
Stir in carrots, raisins, apple, and almonds. 
In a separate bowl, beat eggs, oil, and vanilla until well blended. Stir egg mixture in to the flour mixture until just wet. 
Grease muffin pan with a little butter or use cupcake/muffin cups. 
Divide the batter into the cups and bake for 20-22 minutes, or until golden brown. 
Cool for 5 minutes before removing from pan. Makes 8 servings. 

Returning Sun Spice Bread

  • 1 1/4 cup flour
  • 1/8 cup poppyseeds
  • 2 tsp. baking powder
  • 3/4 cup raisins, plain or golden
  • 1/2 tsp. baking soda
  • 1/2 cup butter/margarine
  • 1/2 tsp. ground ginger
  • 3/4 cup Karo golden corn syrup
  • 1/2 cup light brown sugar
  • 4 tbs. milk
  • 1 large egg, beaten
  • 1 tsp. mixed spices** 
**Equal parts of cinnamon, nutmeg, and allspice.

Sift the flour, soda, and baking powder into a non-metal bowl. Add the mixed spice and ginger. 

Next add the brown sugar and raisins. Mix.
 Make a well in the center of the flour mixture. 
In a small sauce pan, melt the butter and the syrup over a low heat, then pour liquid into the well in the middle of the flour mixture. 
Add the beaten egg and the milk, and mix very well. 
Pour into a well greased 2-lb loaf pan and bake in a preheated oven at 325 degrees for 40-50 minutes. This bread can be made the night before as it improves with age. Makes 8-10 servings. 

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