Cafe yumm + walnut fig bran muffins and more

Ingredients

• 1 cup Wheat Bran
• 1 1/2 cups Whole Wheat Pastry Flour
• 3 tablespoons ground flaxseed
• 3 tablespoons wheat germ
• 1/2 cup dried figs chopped
• 1 teaspoon. Baking Powder
• 1 teaspoon. Baking Soda
• 1 cup Milk
• 1/2 cup Molasses
• 3/4 cup Applesauce
• 1/4 cup chopped walnuts
• 2 tablespoons . Oil
• 2 Eggs, beaten

Wheatberry Butternut Squash Salad:

• 1 cup wheat berries (cooked according to package directions)
• 1 package butternut squash cubes (cooked in bag in microwave for 5 minutes)
• 2 cups fresh spinach
• 1 cup shredded carrots
• 3 green onions, sliced
• 1/4 cup fresh mint, chopped
• 1/4 cup fresh basil, chopped
• 1/2 cup feta cheese, crumbled

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Preparation

• Preheat oven to 400°F. Combine wheat bran, flour, flaxseed, wheat germ, baking soda and baking powder. Stir in nuts and figs.
• In a separate bowl, blend applesauce, milk, molasses, oil and egg. Add to dry ingredients and stir just until moistened.
• Spoon into greased muffin tin (or paper muffin cups) and bake for 15-20 minutes.
• Wheatberry Butternut Squash Salad:
  Dressed with 1 tablespoon Orange Muscat Champagne Vinegar, 1 tablespoon Grey Poupon, 1 tablespoon olive oil. Sea Salt and Cracked Black Pepper to taste. Combine all ingredients together and either eat it at room temp or refrigerate it for a cold salad.