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All-Season Quick [[bread]] or Muffins (basic r
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Contributed by [http://Groups.Yahoo.Com/Group/World_Recipes/ World Recipes Y-Group]
   
* 1 c [[whole [[wheat]] Flour]]
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== Ingredients ==
* 2 c [[all-Purpose Flour]]
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* 1 cup [[whole wheat flour]]
* 1 ts [[salt]]
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* 2 cups [[all-purpose flour]]
* 1/2 ts Soda
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* 1 tsp [[salt]]
* 1 ts [[baking Powder]]
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* ½ tsp [[baking soda]]
* 2 ts [[cinnamon]]
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* 1 tsp [[baking powder]]
* 1 c [[walnuts]], Chopped
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* 2 tsp [[cinnamon]]
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* 1 cup [[walnuts]], chopped
 
* 3 lg [[eggs]]
 
* 3 lg [[eggs]]
* 1 c [[sugar]], White or Brown
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* 1 cup [[sugar]], white or brown
* 1 c [[oil]]
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* 1 cup [[oil]]
* 1 ts [[vanilla]]
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* 1 tsp [[vanilla]]
* 2 c Prepared Fruits Such As
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* 2 cups prepared fruits such as [[banana]], [[zucchini]], [[carrot]], [[tomato]], [[orange]] or [[apple]]
   
[[banana]], [[zucchini]], [[carrot]],
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== Directions ==
[[tomato]], [[orange]] or [[apple]]
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# Choose from the following:
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#* [[Banana]]: peel and pure, 4 to 5 medium [[bananas]] for 2 cup total.
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#* [[Carrot]]: grate 1 or more medium [[carrots]] for 2 cups total.
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#* [[Zucchini]]: shred 3 medium zucchinis for 2 cups total.
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#* [[Orange]]: grate one tablespoon [[orange]] rind. Peel seed and chop 4 medium [[oranges]] for 2 cups total.
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#* [[Apples]]: peel, core and shred four medium [[apples]]. To two cups shredded [[apple]], add one teaspoon [[lemon juice]].
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#* [[Tomato]]: peel three to four medium [[tomatoes]]. Cut in halves and squeeze out seeds. Chop and measures two cups pulp.
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# For '''quick loaves''', have ready two greased loaf pans, 8 * ½ x 4½ x 2 inches. For '''muffins''', have ready 2 x 12-cup muffin pans.
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# 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.
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# In a large bowl,whisk [[eggs]] until foamy, add [[sugar]], [[oil]] and [[vanilla]] and whisk until blended.
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# Add choice of fruit or vegetables.
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# Add dry ingredients and stir with fork just until blended. Do not beat.
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# Divide dough between loaf pans or muffins pans.
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# 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.
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# Cool in pans for 10 minutes,before turning loaves out on wire racks.
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# 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.
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# Bake muffins in pre-heated 375°F oven, 12 minutes for large ones, 10 minutes for small.
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# Serve hot.
   
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== Notes ==
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For one-third muffin batch: use one cup plus one tablespoon dry mix, one [[egg]], ½ cup [[sugar]], ⅓ cup [[oil]], ½ tsp [[vanilla]], ⅔ cup prepared fruit or vegetable and ⅓ cup nuts. Enjoy.
   
Comments: Choose From The Following: [[banana]]: Peel AndPure, 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 SeedAnd Chop 4 Medium [[oranges]] For 2 Cups Total. [[apples]]:Peel, Core And Shred Four Medium [[apples]]. to Two CupsShredded [[apple]], Add One Teaspoon [[lemon Juice]]. [[tomato]]:Peel Three to Four Medium [[tomatoes]]. Cut in Halves AndSqueeze 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]]. IfPreparing Muffin Mix For Storage, Omit Nuts And DivideDry Ingredients Into Three Batches. in a Large Bowl,Whisk [[eggs]] Until Foamy, Add [[sugar]], [[oil]] And [[vanilla]] AndWhisk Until Blended. Add Choice of Fruit Or
 
 
Vegetables. Add Dry Ingredients And Stir With ForkJust Until Blended. do Not Beat. Divide Dough BetweenLoaf Pans or Muffins Pans. Bake Loaves in Preheated
 
* 350'f. Oven For 50 to 60 Minutes or Until Tops AreGolden 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 AndRefrigerate For 24 Hours Before Slicing. to Freeze ForUp 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 ForSmall. Serve Hot. For One-Third Muffin Batch: Use OneCup Plus One Tablespoon Dry Mix, One [[egg]], 1/2 Cup
 
[[sugar]], 1/3 Cup [[oil]], 1/2 Tsp. [[vanilla]], 2/3 Cup PreparedFruit or Vegetable And 1/3 Cup Nuts.
 
 
 
Enjoy.
 
 
== contributed by ==
 
* [http://Groups.Yahoo.Com/Group/World_Recipes/ World Recipes Y-Group]
 
 
{{wikifiedrecipe}}
 
{{wikifiedrecipe}}
   
 
[[Category:World Recipes]]
 
[[Category:World Recipes]]
[[Category:Whole Wheat Flour Recipes]]
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[[Category:Muffin Recipes]]
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[[Category:Dessert Loaf Recipes]]
 
[[Category:Zucchini Recipes]]
 
[[Category:Zucchini Recipes]]
 
[[Category:Apple Recipes]]
 
[[Category:Apple Recipes]]
[[Category:Wheat Recipes]]
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[[Category:Orange Recipes]]
[[Category:Bread Recipes]]
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[[Category:Carrot Recipes]]
 
[[Category:Banana Recipes]]
 
[[Category:Banana Recipes]]
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[[Category:Walnut Recipes]]
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[[Category:Tomato Recipes]]

Revision as of 19:51, March 22, 2010

Contributed by World Recipes Y-Group

Ingredients

Directions

  1. Choose from the following:
    • Banana: peel and pure, 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.
  2. For quick loaves, have ready two greased loaf pans, 8 * ½ x 4½ x 2 inches. For muffins, have ready 2 x 12-cup muffin pans.
  3. 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.
  4. In a large bowl,whisk eggs until foamy, add sugar, oil and vanilla and whisk until blended.
  5. Add choice of fruit or vegetables.
  6. Add dry ingredients and stir with fork just until blended. Do not beat.
  7. Divide dough between loaf pans or muffins pans.
  8. 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.
  9. Cool in pans for 10 minutes,before turning loaves out on wire racks.
  10. 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.
  11. Bake muffins in pre-heated 375°F oven, 12 minutes for large ones, 10 minutes for small.
  12. Serve hot.

Notes

For one-third muffin batch: use one cup plus one tablespoon dry mix, one egg, ½ cup sugar, ⅓ cup oil, ½ tsp vanilla, ⅔ cup prepared fruit or vegetable and ⅓ cup nuts. Enjoy.

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