Dear Sun Spots: Our church women’s group is having a yard sale at our youth center on June 5. The sale is from 9 a.m. to 2 p.m. We would like to know if there is anyone who would be interested in taking our unsold items. If so, please contact Marilyn Greenwood at (207) 375-6604. Thank you. – Alice Moulton, No Town.

Dear Sun Spots: I need help with my wheat bran muffins recipe!

I’ve made them many times and they do not rise at all. They are edible but why do they not rise. Sun Spots is awesome to help everyone. Only hope to get an answer or other recipes. I am a diabetic so eliminate all white products. Please, please help! – L.M., Rumford.

Answer: Based on the ingredients list you provided, unfortunately Sun Spots does not know why they didn’t rise. Perhaps you need a new box of baking powder as it does expire and can prevent baked goods from rising. When you try it with a new tin please let the column and column readers know how you make out.

In the meantime, perhaps you and others might enjoy the following recipes found online at the American Institute of Cancer Research at www.aicr.org.

Banana orange bran muffins with pecans and raisins ingredients: Nonstick cooking spray 1 cup mashed ripe bananas (about 3 medium bananas), 1/2 cup frozen orange juice concentrate, thawed, 1 egg, 1/4 cup canola oil or light olive oil, 1 1/2 cups bran flakes cereal, 1 cup whole wheat pastry flour, 2 tsp. baking powder, 1/4 tsp. baking soda, 1/4 tsp. cinnamon, 1/8 tsp. salt, 1/2 cup raisins, regular or golden, 1/4 cup chopped toasted pecans. Method: Preheat oven to 400 degrees. Spray 12-cup muffin tin with nonstick cooking spray and set aside. In large bowl, whisk together mashed bananas, orange juice concentrate, egg and oil. Stir in bran flakes. Let sit about 15 minutes to soften cereal.

In separate bowl, combine flour with baking powder, baking soda, cinnamon and salt. Add to cereal mixture and stir just until combined. Gently fold in raisins and pecans. Spoon batter evenly into muffin tins. Bake 20 to 25 minutes or until done. Cool 5 minutes in tin. Nutritional Information: Yield: 12 muffins. Per serving (1 muffin) : 176 calories, 7 g fat (1 g saturated fat), 27 g carbohydrate, 3 g protein, 3 g dietary fiber, 175 mg sodium.

Flaxseed raisin muffins ingredients: Nonstick cooking spray, 1 1/4 cups unbleached flour, 3/4 cup ground flaxseed, 2/3 cup sugar, 1 tsp. baking soda, 1/2 tsp. cinnamon, 1/4 tsp. nutmeg, 1/4 tsp. salt, 2 eggs, 2 Tbsp. canola oil, 1/2 cup unsweetened applesauce, 1 cup nonfat buttermilk, 1/2 cup golden raisins. Method: Preheat oven to 375 degrees. Spray 12-cup muffin tin with cooking spray or line with paper cups. In large bowl, blend first seven ingredients together; set aside. In separate bowl, mix together eggs, oil, applesauce, buttermilk and raisins. Add to dry ingredients, mixing until combined. Scoop batter into muffin cups. Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool muffins in tin for 5 minutes, then transfer to wire rack to finish cooling. Nutritional information: Makes 12 muffins. Per muffin: 231 calories, 9 g total fat (1 g saturated fat), 34 g carbohydrates, 6 g protein, 6 g dietary fiber, 197 mg sodium.

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