All-Season Quick bread or Muffins (basic r

banana, zucchini, carrot, tomato, orange or apple

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.


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