Combine the flours, sugar, baking powder, baking soda and salt in a medium bowl. Mix well.
Add raisins and mix lightly.
In a small bowl, combine melted butter and buttermilk. Add liquid ingredients to flour mixture; mix gently.
Spoon dough into 9 equal mounds on a greased baking sheet.
Bake until well browned, 18-20 minutes.
Serve hot or at room temperature. Best eaten the same day you bake them.
Refrigerate leftovers within 2 hours.
Recipe Notes
Substitute vegetable oil for the butter to reduce saturated fat.
Try other dried fruit.
Sprinkle with cinnamon before baking.
Try mixing in 1 1/2 teaspoons grated lemon or orange zest (grate the outer colored part of the peel).
No buttermilk? Place 1 Tablespoon of lemon juice or vinegar in measuring cup and fill to the 1 cup line with milk. Stir and let set to thicken slightly.
Whole-wheat flour can be replaced with all-purpose flour.
Trim the ends of the Brussels sprouts and cut them in half, lengthwise. Bring a large pot of water to a boil and blanch the sprouts for 2 minutes, drain and set aside.
Using a melon baller or Tsp. measure, core the sprouts, set aside the shells and roughly chop the scooped cores.
Add olive oil to a medium sauté pan over medium heat. Add bacon and sauté until almost crisp. Add the chopped sprouts and garlic and sauté for a 3-4 more minutes until the sprouts have softened.
In a bowl, mix together the goat cheese, milk, salt (optional), black pepper and parmesan cheese. Add the sautéed bacon and sprouts and mix thoroughly.
Divide the filling mixture evenly among each sprout core (about a rounded Tsp.). Lay sprouts on a baking sheet and bake for 20 minutes or until the filled sprouts are a golden brown. Serve warm.
Bring water to a boil in a large saucepan over high heat. Add the corn, reduce heat to medium, and cook, covered, 8 minutes, or until tender-crisp when pierced with a fork. Drain in colander and run under cold water to cool quickly.
Meanwhile, combine remaining ingredients in a medium bowl. Cut the corn off the cobb and add to the tomato mixture. Toss gently until well blended.
Set out a bowl of each ingredient with a serving spoon.
Let guests add a spoon of each ingredient to a plastic bag or other container. Shake to mix. Enjoy!
Notes
Peanuts and other small foods that are round are easy for your preschooler to choke on when swallowing them. Have your child eat at the table, or at least while sitting down.
Always watch your child while he or she eats.
Try adding popcorn, plain or seasoned, as another whole grain ingredient.
