m (moved ALL-SEASON QUICK BREAD OR MUFFINS to All-season Quick Bread or Muffins) |
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− | All-Season Quick [[bread]] or Muffins (basic r |
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+ | ==Ingredients== |
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− | * 1 c [[whole [[wheat]] Flour]] |
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− | * |
+ | * 1 cup [[whole wheat flour]] |
− | * |
+ | * 2 cups [[flour|all-purpose flour]] |
− | * 1 |
+ | * 1 tsp [[salt]] |
− | * |
+ | * ½ tsp [[baking soda]] |
− | * |
+ | * 1 tsp [[baking powder]] |
− | * |
+ | * 2 tsp [[cinnamon]] |
− | * |
+ | * 1 cup [[walnuts]], chopped |
− | * |
+ | * 3 lg [[egg]]s |
+ | * 1 cup [[granulated sugar|sugar]], white or brown |
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− | * 1 |
+ | * 1 cup [[oil]] |
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− | * 2 c Prepared Fruits Such As |
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+ | * 2 cups prepared fruits such as [[banana]], [[zucchini]], [[carrot]], [[tomato]], [[orange]] or [[apple]] |
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+ | ==Directions== |
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− | [[banana]], [[zucchini]], [[carrot]], |
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+ | # Choose from the following: |
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− | [[tomato]], [[orange]] or [[apple]] |
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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 [[carrot]]s 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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+ | #* [[Apple]]s: peel, core and shred four medium [[apple]]s. To two cups shredded [[apple]], add one teaspoon [[lemon juice]]. |
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+ | #* [[Tomato]]: peel three to four medium [[tomato]]es. 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 [[egg]]s until foamy, add [[granulated sugar|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 [[granulated sugar|sugar]], ⅓ cup [[oil]], ½ tsp [[vanilla]], ⅔ cup prepared fruit or vegetable and ⅓ cup nuts. Enjoy. |
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− | 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. |
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− | [[zucchini]]: Shred 3 Medium Zucchinis For 2 Cups Total. |
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− | [[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 |
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− | * 1/2 x 4 1/2 x 2 Inches. For Muffins, Have Ready 2 |
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− | * 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 |
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+ | [[Category:Orange Recipes]] |
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+ | [[Category:Tomato Recipes]] |
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− | Vegetables. Add Dry Ingredients And Stir With ForkJust Until Blended. do Not Beat. Divide Dough BetweenLoaf Pans or Muffins Pans. Bake Loaves in Preheated |
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+ | [[Category:Walnut Recipes]] |
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− | * 350'f. Oven For 50 to 60 Minutes or Until Tops AreGolden Brown And a Toothpick Inserted in Centre Of |
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− | Loaves Comes Out Clean. Cool in Pans For 10 Minutes,Before Turning Loaves Out on Wire Racks. When |
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− | |||
− | 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 |
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− | Plastic Bag And Seal. Bake Muffins in Pre-Heated |
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− | * 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 |
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− | [[sugar]], 1/3 Cup [[oil]], 1/2 Tsp. [[vanilla]], 2/3 Cup PreparedFruit or Vegetable And 1/3 Cup Nuts. |
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− | Enjoy. |
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− | == contributed by == |
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− | {{wikifiedrecipe}} |
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[[Category:World Recipes]] |
[[Category:World Recipes]] |
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[[Category:Zucchini Recipes]] |
[[Category:Zucchini Recipes]] |
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Latest revision as of 11:45, 15 February 2020
Contributed by World Recipes Y-Group
Ingredients
- 1 cup whole wheat flour
- 2 cups all-purpose flour
- 1 tsp salt
- ½ tsp baking soda
- 1 tsp baking powder
- 2 tsp cinnamon
- 1 cup walnuts, chopped
- 3 lg eggs
- 1 cup sugar, white or brown
- 1 cup oil
- 1 tsp vanilla
- 2 cups prepared fruits such as banana, zucchini, carrot, tomato, orange or apple
Directions
- 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.
- 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.
- 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.
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.