All-Season Quick Bread or Muffins (Basic Recipe)
Keys: Muffins Breads Baked Hot
Yield: 24 Servings
Ingredients:
1 cup Whole wheat flour
2 cup All-purpose flour
1 tsp Salt
1/2 tsp Soda
1 tsp Baking powder
2 tsp Cinnamon
1 cup Walnuts, chopped
3 lrg Eggs
1 cup Sugar, white or brown
1 cup Oil
1 tsp Vanilla
2 cup Prepared fruits such as
Banana, zucchini, carrot,
Tomato, orange or apple
Method:
COMMENTS: Choose from the following: Banana: Peel and pure=82 4 to 5=
medium bananas for 2 cup total. Carrot: Grate 1 or more medium carrots
for 2 cups total. Zucchini: Shred 3 medium zucchinis for 2 cups total.
Orange: Grate one tablespoon orange rind. Peel seed and chop 4 medium
oranges for 2 cups total. Apples: Peel, core and shred four medium
apples. To two cups shredded apple, add one teaspoon lemon juice.
Tomato: Peel three to four medium tomatoes. Cut in halves and squeeze
out seeds. Chop and measures= two cups pulp. For quick loaves, have
ready two greased loaf pans, 8 1/2 x 4 1/2 x 2 inches. For muffins, have
ready 2 12-cup muffin pans. In a medium bowl, combine flours, soda,
baking powder, cinnamon and walnuts. If preparing muffin mix for
storage, omit nuts and divide dry ingredients= into three batches. In a
large bowl, whisk eggs until foamy, add sugar, oil and vanilla and whisk
until blended. Add choice of fruit or vegetables.
Add= dry ingredients and stir with fork just until blended. Do not beat.
Divide dough between loaf pans or muffins pans. Bake loaves in preheated
350'F. oven for 50 to 60 minutes or until tops are golden brown and a
toothpick inserted in centre of loaves comes out clean. Cool in pans for
10 minutes, before turning loaves out on wire racks. When completely
cool, wrap loaves in aluminum foil and refrigerate for 24 hours before
slicing.
To freeze= for up to one month, put foil-wrapped loaf in heavy plastic
bag and seal. Bake muffins in pre-heated 375'F. oven, 12 minutes for
large ones, 10 minutes for small. Serve hot. For one-third muffin batch:
Use one cup plus one tablespoon dry mix, one egg, 1/2 cup sugar, 1/3 cup
oil, 1/2 tsp. vanilla, 2/3 cup prepared fruit or vegetable and 1/3 cup
nuts.
*Angelique*
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